Pizza Day: Brazilian cooks point out one of the best in Italy

Getty Photos

At the moment (10) we have fun Pizza Day, a date that emerged in Italy

No nation on the earth is so linked Pizza as for Italy – no surprise, it’s in Naples, within the south of Italy, that the model as we all know it as we speak was invented round 1700. Virtually a nationwide image, the historical past of the dish and Italy are so intertwined that even the creation of world pizza daycelebrated as we speak (10), it refers back to the city: it’s stated that it was on that day, in 1889, that the king of Italy Umberto I and Queen Margherita tasted the delicacy for the primary time.

Greater than 130 years later, the spherical dish has established itself as some of the in style meals on the earth, and there’s no scarcity of locations in Italy to strive it. So, on this Pizza Day, that will help you within the (grasping) process of selecting the place to strive pizza in Italian lands, we requested Brazilian cooks and pizza cooks to point out us their favourite locations.

Learn extra: In the hunt for the proper pizza: the consultants give 5 tricks to change into consultants on the topic

The consequence could be very completely different eating places, from probably the most basic to the fashionable, and clearly of varied types, from conventional Neapolitan to Roman items. Here’s a information on the place to eat pizza in Italy:

Pizzeria Clementina – Rome

“I’ve immense admiration for the Pizzeria Clementina, in Fiumicino, Rome, of the chef Luca Pezzeta. I like him as a result of he has a really fascinating method of utilizing Italian elements, with immense creativity, however with nice respect for traditions ”- Fellipe Zanuto, of Da Mooca Pizza Store and Hospedaria.

Dry Milano – Milan



Dry Milan Artichoke Style

“I like that the pizza is excellent they usually supply nice drinks. The artichoke pizza is wonderful ”- Luciano Nardelli, of Carlos Pizza.

“Positioned within the coronary heart of the town, the home focuses on Neapolitan pizzas and in addition on signature drinks. Each the meals and the cocktails have been nice, with an environment that deviates from the clichés of conventional Italian eating places. A contemporary atmosphere, however with out being chilly and snobbish ”- Dante and Katrin Bassi, from Manga.

Pizzeria Dar Poeta – Rome

“Trastevere is a brilliant touristy place, however for me it is actually value it. I believe this primarily as a result of it’s a Roman pizza, which escapes all the pieces that individuals are used to after they consider pizza. It is somewhat bit extra just like the Sao Paulo concept that individuals have, so it is a actually cool restaurant to get to know. Even in Rome I can not fail to say Bonci, who, regardless of being sq., is basically value it. For individuals who need one thing off the overwhelmed observe, I like to recommend Gino Sorbillo, not the one in Naples, however his new restaurant in Turin, which is doing effectively. I like that he’s a basic particular person with a really fascinating view of neo-Neapolitan pizzas, so for me it’s a should see once I go to Italy ”- Tito Paolone, from Mila.

Sorbillo – Naples




“Very conventional pizzeria situated within the historic heart of Naples. We arrived 30 to 40 minutes earlier than it opened and there was already an enormous queue. We stood there ready and praying to see if we may go inside. While you enter you might be served with plastic cutlery, glasses and plates. To hurry up the service, they normally put strangers at your desk in case you might be alone and there are many seats at your desk. However the pizza is fantastic! We obtained one with mozzarella and one with Parma ham, and it was scrumptious. It’s a very enjoyable place, regardless of being touristy, however they’re very previous and I believe it’s actually value visiting ”- Claudia Rezende, from Zestzing Padaria Artesanal.

“Once I’m in Italy, particularly in Naples, my compulsory cease is Gino Sorbillo. Born right into a household of pizza cooks, he says he discovered the secrets and techniques of fine pizza when he was nonetheless a baby. He serves recipes based mostly on elements from the area and is all the time searching for one of the best enter, at his finest time. Due to this fact, the menu is up to date ceaselessly. My favorites are Margheritta and Pancetta ”- Mario Rosso, from Grupo Rosso.

Antica Pizzeria Port’Alba – Naples

“It is my favourite in Italy. To exit consuming a folded pockets within the streets of Naples ”- Janaína Rueda, from A Casa do Porco and Bar da Dona Onça.

Antica Pizzeria da Michele – Nápoles and Rome

“I believe it is nice as a result of it solely has two flavors (Marinara and Margherita) and you do not have this doubt within the alternative. For me, their Margherita is one of the best there’s ”- Paulo Barros, of Trendy Mamma Osteria.

“Neapolitan pizzas with thick edges and elastic dough. This previous pizzeria additionally has some sausages which are value making an attempt whilst you wait, which is among the finest I’ve ever eaten ”- Felipe Schaedler, from Banzeiro.

Learn extra: What to do in Rome: 24 hours within the Italian capital

Pizzeria Da Attilio – Nápoles

“The actual Neapolitan pizza in Italy. Attilio is a good good friend who was in Brazil, at our Leggera unit, to current his award-winning pizza Carnevale and André Guidon, our chef, was in Naples, in his restaurant, to current our Divine Comedy style “- Fabio Muccio, of Leggera Pizza.

Pizzeria da Franco – Sorrento



Pizza de metro from Pizzeria da Franco

“Each time I am in Italy I’ve to go to Pizzeria da Franco. The pizzas, bought in common codecs and even by the meter, are handcrafted and cooked in a stone and wooden oven ”- Luca Gozzani, from Grupo Fasano.

“A tiny pizzeria in southern Italy, ready within the conventional method, with few flavors, however tremendous differentiated and effectively seasoned. I went to see it with my spouse, on the recommendation of a good friend, and nonetheless as we speak I keep in mind the style, returning by prepare, having fun with that delicacy ”- Pedro Siqueira, by Ella Pizzaria.

Petto’s Pizza – Montalcino

“I used to be on this pizzeria in 2018. It’s a small door, from the place the pizza retains popping out. They make them giant and promote them entire or in slices. It’s merely improbable. One other one I really like is Sbanco, in Rome: lengthy fermentation mass, effectively ventilated rim, they work with pure wines and produce impeccable Supli Al Telefono ”- Tássia Magalhães, by Nelita.

Piccolo Bucco – Rome

“The very best I’ve tasted in Rome. They observe a so-called Neapolitan line, with a really giant, air-filled border. To acquire this consequence, it makes use of a combination of flours and a fermentation of greater than 48 hours. In Naples my favourite is Enzo Coccia’s La Notizia, probably the most conventional of Neapolitan pizzas, with lengthy fermentation and excessive hydration sort 00 flour, which make it very gentle and attractive. He taught some secrets and techniques that we use in Luce’s pizza, for me he’s a real grasp ”- Renato Neves, from Luce.

Pepe in Granì – Caiazzo



Pizza Margherita di Pepe in Granì, with tomato and pesto discount

“First is Pepe in Granì, by Franco Pepe, one of the best pizza maker on the earth. Then, a contemporary basic is the Sorbillo, now in New York, Milan, Naples. The Pizzarium Bonci in Rome is the reference level for traditional and fashionable Roman pizza by the slice. And eventually, All’Antico Vinaio, in Florence, to eat a pleasant flat bread crammed with Tuscan merchandise. Warning: everybody has an enormous queue and it is best to plan forward to win a seat ”- Leonardo Russi, from Dhomus.

“Franco Pepe’s pizzas are made solely with native elements and the dough is extraordinarily (extraordinarily!) Mild. Now the modern contact will be seen, for instance, within the pizza margherita, as a result of it would not use recent tomatoes, however a tomato discount and, as a substitute of basil, places a really recent pesto. It is humorous as a result of while you have a look at it it appears like a child’s pizza, you already know? And it’s not alone. For starters, it serves a rolled and fried pizza dough, accompanied by a 12-month-old Parmesan fondue. It is sensational ”- Fabio Rundbuchner, chef of the Liquorice Gastro Pub.

Manhattan Brewery – Turin

“Through the time I lived in Italy, I used to be a frequent customer to the Manhattan Brewery, a spot the place pizzas have been bought by the meter: flavors are added after which it will get larger. I additionally cherished the ambiance of the place, I all the time performed rock and drank good beers to accompany it ”- Uélita Bertani, of Piccini Cucina.

Pizzeria Di Matteo – Nápoles

“Naples is one of the best place to know the significance of pizza in Italian tradition. And a dive there, in fact, finally ends up altering the sensitivity of the palate, which is (effectively) influenced by this entire package deal. However lightness, freshness and ease are the three important traits I search for in a pizza. And in Naples this trio is current in every single place. I significantly like Matteo’s Pizzeria for the stability between these three traits. My favourite is the diavola, which has salami and pepperoncino and offers it a pleasant spicy contact! ” – Fabio Pasquale, from Le Blé Casa de Pães.

Princi – Milan

“Oddly, it is not only a pizzeria, it is a bakery. However it serves a gorgeous Roman pizza with pure fermentation, the square-shaped one, with the best and most aerated crust. My favourite has all the time been the margherita. It is easy, however it brings consolation. And the one over there’s made with a wonderful tomato, a wonderful buffalo mozzarella “- David Kasparian, di Stella

Forno Campo De ‘Fiori – Rome

Stuffed and “folded” model of Forno Campo De ‘Fiori

“On a day journey to Rome with our grandparents, we tried the scrumptious pizza at Forno Campo De ‘Fiori. The hand-folded “to go” items have been perfect for us to get pleasure from as we continued our stroll in direction of the Pantheon and Piazza Navona, which is just some steps away ”- Gabriel and Nicholas Fullen, from Grupo Locale.

Seu Pizza Illuminati – Rome

“It is an uncommon, futuristic pizzeria with a daring visible identification. She could be very attentive to the small print of every pizza and is already acknowledged by Gambero Rosso and different Italian guides who’re gastronomic references ”- Salvador Latieri, pastry chef and pastry chef from Le Cordon Bleu São Paulo.

Pizzeria La Notizia – Naples

“It’s led by one of many best pizza cooks on the earth, Enzo Coccia, who manages to mix the Neapolitan technical custom with probably the most unimaginable elements of the area. A lot in order that he has this status on the town for selecting one of the best merchandise from one of the best producers. And, while you arrive, you understand it as a result of the style of the pizzas is completely completely different from different locations. They’ve one of the best sauce, one of the best sausage, one of the best mortadella. It is one of the best pizzeria I’ve ever been to. Ah, however an vital tip: arrive early as a result of the queue at Pizzeria La Notizia is big, on daily basis ”- Vinicius Braune, by Seu Basilico.

La Masardona – Naples



Fried pizza from La Masardona

“It really makes a speciality of fried pizza, a really fertile floor, typically unexplored by vacationers. In as of late Gino Sorbillo – pizza maker half a pop star from there – has even made the excitement again in vogue along with his Antica Pizza Fritta by Zia Estrina Sorbillo. Nevertheless, for me, the ‘robust frills’ is the unassuming venue of La Masardona, with this true pastel of the gods overflowing between each fingers ”- Erik Nako, from Tasca Miúda.

Pizzeria Spera – Florence

“At first look, it is a suspicious store, to say the least. Opened in 1971, it was one of many largest surprises I had on my metropolis journey. There, they serve a basic, crunchy model with recent mozzarella to eat in your knees. I go away there with the understanding that custom holds unimaginable flavors ”- Martin Casilli, of the Sky Corridor group.

Cap Vin – Naples

Cornicione filled with Cap Vin ricotta

“I used to be not too long ago in Naples and Vincenzo Capuano’s pizzeria could be very cool, modern, with tremendous hydrated fermented pasta, excessive rim and revolutionary toppings. Moreover, Vincenzo could be very pleasant. Corniccione filled with ricotta was engraved in my reminiscence ”- Marcelo Tanus, of the Companhia Tradicional de Comércio.

Emma Pizzerie – Rome

“Serves Roman-style pizzas, in fact. With thinner dough and edges, the spherical ones are made with somewhat yeast, natural flour and fleur de sel de Guérande. However one of the best half is the number of good merchandise. They use greater than 15 sorts of tomatoes and eight sorts of olive oil, and the result’s distinct and stunning flavors for each ”- Pedro Mattos, of Pappagalo Cucina.

>> Apply or nominate somebody for the Below 30 2022 choice

Leave a Comment