Scopri il migliore ristorante di cucina altre cucine d'europanella città San bonifacio della Verona

23/08/2024: I had an outstanding experience at this restaurant. As a pizza enthusiast, I truly appreciate a well-crafted pizza, with the Neapolitan style being my favorite (though I can also enjoy a good New York slice). Naturally, I started with the small Bufala pizza to set a benchmark. It was unlike any pizza I've had before. The crust was partly wholegrain, maintaining the same thickness throughout, yet it was light and airy. The tomato sauce was intensely flavorful, with a perfect balance of acidity and sweetness, and the mozzarella di bufala was of excellent quality, its distinctive buffalo milk taste clearly discernible. Next, I tried the polenta and codfish pizza, which surprised me with its presentation. The codfish and polenta had been processed into a creamy paste, which paired remarkably well with the sesame crust. While this pizza wasn’t my personal favorite due to the strong fishy taste, this is more a matter of personal preference than a reflection of the dish's quality. The highlight of the meal was the horse tartare pizza. Having never tried horse meat before, I was eager to experience it, and it did not disappoint. The horse tartare was tender, juicy, and slightly reminiscent of beef tartare, but with a subtle sweetness. Texturally, this pizza was the most intriguing of the three, with the crispy and airy wholegrain crust harmonizing beautifully with the tender horse tartare. One aspect that stood out was the meticulous attention to temperature. The pizzas never arrived piping hot but were served at the perfect temperature, ready to eat immediately without any waiting. This careful control of temperature extended to the dessert as well—the sorbet was served in a cooled ceramic bowl, which helped maintain its consistency over a longer period of time. If you’re looking for a typical pizza that adheres to traditional norms, this place might surprise you. However, if you’re open to a well-thought-out, pizza-inspired fine dining experience, this is a must-visit if you're in the area.

20/08/2024: I haven't eaten flours and cereals for 10 years, except on very rare occasions and this is one. In summary: fantastic pizza, the proposals are each more intriguing than the other. Different doughs for each type of pizza. I tried the pigeon one... amazing! Cereal dough: the use of sourdough and high quality ingredients did not lead me to have any negative effects, an indicator of quality. The service is quick, informal but attentive. The girl who served us added a bit of a personal touch to the service: I underline this because I have read negative comments about the service which were not reflected in my experience. The pizzas are offered in two sizes: small and large. The 4 of us opted for 4 small pizzas, we struggled to get to the bottom. Price more than adequate for the quality of what we ate. We will definitely be back!!!