Ristorante Paolino In Capri

29/12/2024: I returned to this place after about 40 years: in fact, when I was just eighteen, even before arriving at the various pizzerias in Gragnano and Vico Equense, here at La Carmencita in Sant'Antonio Abate I ate my first pizza by the meter (or by the kilo ). I came back after having been working as a marketing food specialist in the catering and hotel reception sector for many years now. I had become curious while watching some videos on Tik Tok and I had perceived something ancient but also new. From the appearance and presentation in these "wood-like" trays, let's say, time seems to have stopped as does the use of the classic, and not always effective, hotel knife for cutting. From the speed and therefore ease of cutting (with a tool not famous for its effectiveness) I noticed that the dough was light. When I went, my wife Emanuela and our family friend Laura, I had confirmation both by tasting it and after a brief conversation with the owner: as I had guessed, today's pizza, compared to the past, has greater meltability and palatability due to greater hydration of the dough and a 24-hour leavening. Soon I'm going to try the panuozzo which promises just as many surprises and "tastyness".

08/12/2024: The best pizzeria of all time Pannuozzo Vulcano a delicacy ❤️❤️❤️❤️❤️