The best pizza of 2020 is the one with anchovies, buffalo, fennel and lemon. And for the Pizzeria Guide of the Gambero Rosso you eat it in Mestre
The best pizza in Italy is not found in Naples, at least according to the Pizzeria Guide of Gambero Rosso in 2020. It is eaten in Asseggiano, near Mestre, at Pizzeria Gregoris by Lello Ravagnan and Pina Toscani.
Best Pizza in Italy
Il Gambero Rosso awarded pizza with Pellestrina, Bufala, Misticanza, Fermented Fennel, Celery Rapa and Lemon Zest. A pizza that is a summary of the journey and above all of Grigoris' present. There is the territory, between sea, land and lagoon that is represented by the Pellestrina Alice, fleshy and very sweet. There is obviously the story of Grigoris, or the dough that, despite being constantly evolving, is faithful to the historical values of lightness and digestibility.
The collaboration with chef Piergiorgio Parini
There is the desire to know and experiment, in this pizza, the result of a collaboration that has been underway for about a year with chef Piergiorgio Parini. "With him our staff has learned new techniques and combinations," says Lello Ravagnan. «The Pizza of the Year does not derive from a recipe by Piergiorgio, but is also the result of the stimuli and open-mindedness created by this collaboration. The anchovies arrive fresh in the kitchens of Grigoris and are processed and marinated by our boys. For us it is the enhancement of a product of the territory, an alice that is local and that has important values not only in terms of taste, but of respect for the work of local fishermen, of our Adriatic sea, of our history . Pina Toscani adds, who from Grigoris takes care of all the confectionery and realizes the award-winning panettone: «What did we ask the Chef? Techniques and stimuli, not recipes. Sharpen our children's palate, learn new cooking techniques, raise awareness about pairing. The journey with Piergiorgio continues: fermentation of vegetables, fish processing, and more. It is a continuous stimulus .
Grigoris: an evolving pizzeria
The evolution of the Gregoris pizzeria is fundamental. Every year Grigoris changes skin, in terms of interior and design, with new stimuli coming from Lello and Pina's travels in northern Europe or in beloved Greece. But also at the product level: refined doughs every day, always new and refined ingredients that find space in the menu, micro productions of micro craft breweries that sommeliers, led by Lorenzo Pillon, discover around Europe. And then cider, wines and champagne, also in this case little-known labels similar to the idea of Grigoris.
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