I migliori ristoranti di cucina italiananella città Bitritto della Bari

30/05/2025: real Italian pizza. I think the edges are burnt, but this only adds flavor and aroma. thin base and rich top. very tasty.

10/05/2025: Very good and digestible pizza, super value for money

15/05/2025: Delicious. Very good service. Top pizza, a real treat. Go there with your eyes closed.

14/05/2025: A well-kept, welcoming “slow” place with soft lighting to relax and meditate on the food you are tasting. Located in the historic center of Bitritto, it has a stone and tuff structure with a vaulted ceiling, once occupied by an oil mill. The service is friendly. The cuisine is based on the search for typical and carefully selected products. The oil served is from the nearby “De Carlo” oil mill with a balanced flavor from a blend of olive varieties: coratina, ogliarola barese, leccino and peranzana. As a welcome, squares of focaccia from Puglia with tomato, soft and honeycomb. The menu is an immersion in tradition and a touch of innovation to enhance the past and look to the future. The embarrassment of choice governs the thought and it is not easy to decide. In the end, after a bit of hesitation, we exclaimed: pizza! In the meantime, we could not resist the baked potatoes. Each, based on their own inclinations, chose their own. Considering that the Slow Food project protects rare and endangered products, the sought-after pizza has chosen the one marked with the same brand: the Fiori di Zucca. Yellow datterino tomato sauce, fior di latte and as a garnish after cooking, courgette flowers, courgette chips and a delicate Gargano goat caciotta. For the lover of seasonality, the Assoluto di Carciofo prevailed, with a trimodal presence of the transformation of the artichoke into E.V.O. oil. In a cream, crunchy and grill state, on a white base, fiordilatte and bacon from “Salumificio D’Osvaldo”. The curious one has oriented himself towards the Amatriciana with “our” Amatriciana sauce, fior di latte, crispy bacon and Tuscan pecorino with pepper DOP with a smoked pepper reinforcement. The traditionalist opted for the Cardoncello, San Marzano “Casa Marrazzo Bio” D.O.P. tomatoes, fior di latte, sautéed cardoncelli mushrooms and “Pezzente” Lucana sausage. The progressive ordered the Ortolana Primavera with fiordilatte, yellow datterino sauce, new courgette and sautéed asparagus. And finally for the classicist, a rigorous margherita whose simple goodness did not envy the other more elaborate pizzas. It was immediately clear that the combinations are the result of research and experimentation such as to always create a delicate balance of flavours. To conclude, some desserts to share. Another sector to explore with delight. An experience to be repeated without any flaws.

11/05/2025: Camerieri arroganti, incompetenti, presuntuosi e impreparati. Prima delle pizze vanno le posate. Con bottiglie di vino esposte non si può dire al cliente solo vino rosso della casa. Non si può chiedere 3 volte una bottiglia d'acqua.

11/05/2025: Cucina di ottimo livello, camerieri preparati, professionali e cortesi. Ottimo rapporto qualità-prezzo! L' assassina è Speciale!

10/05/2025: Breakfast at the NewBari Hotel. A sweet breakfast based on croissants, fruit yogurts and juices from the vending machine. Recommendation, throw in some salami and cheese for breakfast. Something salty.

06/05/2025: The food is really good, the place is welcoming and well structured, I ate some good fish, excellent meat and chips and delicious olives. Finally, excellent pizzas. Good pastry shop. I recommend, go to Bitritto

19/05/2025: A place that makes you feel at home

13/05/2025: We tasted half the sandwich shop and everything was excellent.