Tag: places

Pizza by the slice, the 10 best places in Italy – Italian Cuisine

There is not only the round pizza, you do not live exclusively as a Neapolitan and gourmet. In Italy there are real temples of the pan. Gambero Rosso rewards them with Tre Rotelle: here they are

Let's face it: for the insiders and the many "pizzophiles" the topic of comparison-discussion-controversy unquestionably remains the Neapolitan dough and round pizza in general or the topping of those defined as "gourmet", already cut into wedges for tasting. In fact, the sliced pizza – that mostly prepared and served in large pans – not only has a crazy spread: it can also be found in bakeries, you can buy it (if you want) from sunrise to sunset and even after, you can enjoy it on site or at home or on the street. And just as happens for the "round", there are various types: from the Roman one (not too high, nor too low) to the sliced one that continues to dominate in Milan, from crunch introduced by the masters of pizza up to the Genoese one, from the Neapolitan fried pizza to the Neapolitan sfincione.

A growing movement

Far from being in Serie B as it once was, pizzerias by the slice are starting to become – if they are of a high standard – a reference in their respective cities. Even because to manage them there are more and more big names in the movement and it is to be thought that in the future it will be normal to deal with classic pizzas and sliced ones, with their digestible and long leavening doughs. Praise be to Pizzerias of Italy, the Gambero Rosso guide, which collects the excellence of the boot in its pages. For some years it has been awarding another recognition, in addition to the famous Tre spicchi. Is called Three wheels and it is the premium for the signs that do not turn out the round bars, accompanied by an evaluation calculated in hundredths. This year they have been awarded ten rooms that we present to you, nine were already at the top last year while Tellia joined the group. It is normal that you find a nice tail …

Pizzarium – Rome

With 95 points out of 100, the restaurant of the very Roman Gabriele Bonci – the king of pizza by the slice – is confirmed as the n.1 in Italy. Crunchy and thin base, but alveolar structure that allows you to host an absolutely level topping: the classic Roman ones (amatriciana, carbonara, chicken and peppers) and creative ones like zucchini alla scapece, stracciatella and mint or tuna and onion.

Saporè Pizza Bakery – San Martino Buon Albergo (VR)

The Veronese Renato Bosco is one of the masters of the New Italian Pizza and he also demonstrates it in the place where, together with the product that made him famous, he offers a great bread. Even the pan pizza bears his signature, with a perfect alveolation and precise topping, with seasonal ingredients and quality cheeses. Gambero Rosso awarded him with 94 points.

Bonci Bakery – Rome

The place in via Trionfale is not only dedicated to pizza: a shop of goodness, ranging from bread to cakes passing through brioches and rotisserie proposals. The pizzas – which have earned a nice 92 – are homage to the Roman world: red with oregano, white with mortadella, with potatoes and again with seasonal vegetables. There is also a tasting room.

Masardona – Naples

A true institution, which became famous in 1945 for its fried pizza. The one that Anna Manfredi, the grandmother of the pizza chef Vincenzo Piccirillo – called the Masardona – filled with ricotta and pork cicoli. Today Vincenzo, with his two sons, continues the tradition by declining the recipe with various fillings: sausage, friarelli and provola; parmigiana with meat sauce; Genoese style; 92 points.

Pizzamore olive – Acri (CS)

It is not easy to conquer 92 points south of Naples, constantly innovating. But a master of dough and former chef like Antonio Oliva has succeeded. He is a great enhancer of local ingredients, which make his trays very colorful. Try the yellow datterino tomatoes, pumpkin, swordfish and basil cream or the sautéed turnip tops, Cetara anchovies and burrata.

Forno Brisa – Bologna

The light pizza, in Roman style, characterizes Forno Brisa which is not only a network of restaurants, but also an ethical company where the average age of those who work is 26 and the managers have left Pollenzo. Great attention is paid to local raw materials: there is the parmesan and mortadella cream pizza, the ricotta, spinach and parmesan pizza and the lasagna pizza. Score: 90.

Yeast Pizza, Bread – Rome

The Capital confirms itself as the master of the category, thanks to the 90 points won by this young EUR pizzeria, led by Francesco Arnesano who at 25 is more than a promise. Highly hydrated doughs make the Bianca (stuffed with mortadella, if you want …), the Margherita and the one with burrata and Roman-style artichokes small masterpieces.

Menchetti – Arezzo

The best pizza by the slice for Gambero Rosso is not in Florence, as you might think. Thanks to Menchetti, a 1948 brand with many stores in Tuscany. The guide awarded 90 points to the Arezzo one, where the topping ranges from sausage and mushrooms to piennolo tomatoes, Cantabrian anchovies and capers. The ciaccia with mortadella is really good.

Pizzeria Sancho – Fiumicino (RM)

90 points also for a local reference not only in Fiumicino, with a (family) history of over half a century. Here a Roman-style pizza is made, swollen and scrocchiarella. Do not miss the red with cherry tomatoes and fresh anchovies, but there are also prosciutto and figs and the one with the catch of the day. Here you can also find excellent supplì and Maritozzi.

Tellia – Turin

Last year he had won the award as Pizza by the slice of the year, now entering the national elite with 90 points. Behind the best pizzeria in Turin, specializing in the Roman area, is a young Gambissima, Enrico Murdocco, who studied as master bakers and was part of Michelangelo Mammoliti's brigade. Topping at a starry level.

The most beautiful places to admire the foliage in Italy – Italian Cuisine

Even today, when we are bound to short distances due to the ongoing health emergency, we cannot give up on one of the most evocative natural spectacles in the world. Here are our "close" itineraries for an autumn full of colors!

When you think about the foliage, that is to say, that autumn show that fills trees and leaves with warm colors and shades of red, yellow and orange, generally the endless forests of the United States and Canada, i frescoed landscapes of the East or i dense and mysterious woods of Northern Europe. Yet, we assure you, there are colorful autumn landscapes here too, so beautiful that they have little or nothing to envy to the most iconic and noble landscapes mentioned above. Let us console ourselves: even today, when we are bound to short distances due to the ongoing health emergency, we can not give up one of the most evocative natural spectacles in the world. Here are our ideas for an autumn multicolor.

Courmayeur Mont Blanc, Aosta Valley

Valleys and woods are softly tinged with red, yellow and brown shades, creating a mysterious and fairytale atmosphere, which truly regenerates body and mind. As in one chromotherapy outdoors, in fact, walking immersed in the colors (and scents) of autumn nature favors the removal of tensions and lifts the mood. To fully enjoy these still sunny and very colorful days, Courmayeur offers numerous activities outdoor designed for both sportsmen and families. Fans of walking and trekking they can enter the paths – from the easiest to the most demanding – on the slopes of Mont Blanc or among the paths of the Val Ferret, or experience the thrill of climbing among the glaciers at an altitude of 3,466 meters … with the SkyWay Mont Blanc (don't worry!). On the weekend of 24-25 October, then, on the program there are some outings in collaboration with MTB instructors and environmental-hiking guides, or yoga classes free (10.30-12.00 and 15.00-16.30) al Courmayeur Sport Center. If you are social, remember to post the best photos of your autumn in Courmayeur with the hashtag #Autumnatitspeak. The best ones will be published on the website www.courmayeurmontblanc.it/autumnatitspeak.

Langhe, Piedmont

Here the period is favorable not only for harvest, truffles and good wine (which would already be enough), but also to admire the foliage between the hills and the rows. Asti, Alba, Bra, Cherasco, Nizza Monferrato and Canelli are some of the places that deserve a stay especially in autumn (Cherasco and Bra also for the Piedmontese baroque, as well as for the renowned sausage). The more daring will be able to juggle the tourist harvest , the lazy limit yourself to (de) enjoy excellent wines in the cellar, perhaps taking advantage of the free booking service Piedmont On Wine. To get to know (and taste) the gastronomic excellences of Langhe Monferrato and Roero up close, instead, Piedmont On Food offers visits to the laboratories of Fr.local roductors: honey, cheeses, hazelnuts, but also beer, chocolate, saffron. For a truly local experience multisensory.

Valtellina, Lombardy

In Valtellina, the colors of autumn are not only admired in the mountains (albeit beautiful), but also at the table, with numerous events and restaurants offering rich seasonal menus linked to the territory. The ideal place to admire the foliage and the Val di Mello, Among the most evocative and loved in the whole region, which with its sharp rocks and lakes with crystalline waters – such as the famous Bidet of the Countess – offers truly spectacular colors and landscapes. Even a walk in the Forest of Bagni di Masino, So magical and suspended in time, it is strongly recommended in autumn, thanks to the presence of imposing ancient trees. In Alta Valtellina, but still within everyone's reach (even with children and strollers in tow) the Val Viola awaits you with its flat valleys, surrounded by peaks that exceed 3000 meters, and bright colors. An ideal place also for MTB tours.

Adamello Brenta Natural Park, Trentino-Alto Adige

In the (vast) Adamello Brenta Natural Park, the turquoise colors of Lake Tovel they enhance the warm tones of the surrounding forests even more, giving an autumnal picture that is truly enchanting. Along the itinerary around the lake, from the top of the eastern shore that climbs to go around the rocky spur, remember to look at the bottom of the transparent waters to admire the traces of the ancient submerged forest. In Val Rendena from Carisolo, still within the Adamello Brenta Park, you can follow the itinerary that goes up tohermitage of San Martino, among the bright colors of larch and beech. And, on the way back, stop in little church of Santo Stefano with the frescoes by Simone Baschenis dedicated to the legendary passage of Charlemagne in Val Rendena. There rendena it is also the name of an indigenous bovine breed that for centuries has been the hub of the valley's activity, which became in 2019 Slow Food Presidium with its meat and cheeses. Of course all to try.

Friuli Venezia Giulia

In the Region on the border with Slovenia, colors are at their best between Karst, Carnia and the Friulian Dolomites, where nature is at its maximum splendor in any season, but perhaps more in autumn. In Carnia, in particular, the historical and cultural heritage is also very peculiar, as testified even today by the archaeological remains Romans, i rural villages, the small parish churches and i Celtic rites. In addition to a simple but genuine gastronomy rich in flavors (see raw hams and cheeses).

Longiano, Emilia Romagna

In Emilia-Romagna, the foliage it can be admired among the Piacenza hills but also "in the city": the village of Longiano, in the province of Forlì-Cesena, is a small medieval treasure embraced by the hills and named for this balcony of Romagna. Surrounded by orchards, it has a very characteristic historic center and several points of interest: the Rocca Malatesta of the VII-VIII century, the Tito Balestra Foundation modern art gallery (one of the most important collections in the region) and the ttheater nineteenth century Petrella.

The Park of the Casentinesi Forests, in the province of Arezzo (Tuscany).

Casentinesi Forests, Tuscany

We are located in the province of Arezzo, in what was once an ancient connecting road between Ravenna, Rome, Florence and Northern Europe and today is a National Park with 36 thousand hectares of flora and fauna and about 700 kilometers of trails, from practice on foot, by mountain bike, e-bike or on horseback. They are forests considered among the most colored of Italy, in every season, but more in autumn, because lime trees, ash trees, maples and elms light up with light and brilliant colors. The best time to admire here is the foliage are the last two weeks of October and the first of November. The most popular place is there top of Monte Penna. Curiosity: with the precious wood of the Casentino forests they are built some of the most beautiful and important buildings in Florence, such as the cathedral of Santa Maria del Fiore, but also the Basilica of San Paolo Fuori le Mura, in Rome, rebuilt after the serious fire of 1823: the material arrived from these lands sailing across the Arno and went up the Tiber after the Maremma coast by sea.

The Clock Tower of Frontino, in the province of Pesaro-Urbino.

Sasso and Simoncello Park, Marche

In the Marche the foliage it is beautiful along the path to the Sasso Simone (1204 meters), in the northernmost area of the Tuscan-Marchigiano Apennines. And even on the top, between sheer walls and gullies, the view is nothing short of suggestive. In addition to nature, this is an area rich in history and archeology: on the two summits of the Sassi, in fact, man has lived since the Bronze Age; while, on the plain of Sasso Simone, shortly after the year 1000, a Benedictine abbey was built, theabbey of Sant’Angelo, considered the most high of Europe. But autumn, in the Marche region, also means (above all?) truffle: in Amandola, in the province of Fermo, and especially in the province of Pesaro-Urbino, between Acqualagna and Sant’Angelo in Vado, Pergola and Apecchio, October and November are the best months to savor table diamonds, thanks to the different truffle fairs organized. Without forgetting a visit to the village of Frontino, in the province of Pesaro-Urbino, with its characteristic clock tower covered with red, green and yellow leaves …

Monte Pollino, Basilicata and Calabria

To the south, the colors they burst especially in Monte Pollino National Park, on the border between Basilicata and Calabria. Among hectares and hectares of woods – this is the largest national park in Italy – the red of the maples, the yellow of the beech trees, the dark green of the pines ensure a truly unique autumn spectacle. While the search for mushrooms and the collection of chestnuts guarantee an experience to be lived and savored.

The Trenino del Foliage, on the Vigezzina-Centovalli railway.

The Little Train of the Foliage

An obligatory (and beloved) appointment for all fans of foliage in Italy, from 17 October to 15 November 2020 on Foliage train returns with its autumn races, despite the limitations imposed by the ongoing health emergency. The panoramic service that connects Domodossola, in the upper Piedmont, to Locarno, on the Swiss shore of Lake Maggiore, and which was crowned by Lonely Planet among the ten most beautiful railways in the world, it follows the route of the historic Vigezzina-Centovalli line, operational since 1923. Tickets are on sale on the website www.vigezzinacentovalli.com/foliage (seat reservations are mandatory). At the moment the weekends are sold-out, but on weekdays there are still good chances to be able to admire from the window one of the most colorful shows in the world.

Ten places that tell Molise very well – Italian Cuisine

Between Abruzzo and Puglia, Molise is a small region that climbs from the Adriatic to the Apennines, where tradition is best defended. Among cavatelli, torcinelli and "arraganato" cod. Follow us on our tour

An ancient cuisine, full of strong and decisive flavors. Based on a wide selection of genuine and excellent quality products, thanks to the fact that in its small surface it extends from the Adriatic to the Apennines. Molise is not a cover region, perhaps, but it certainly deserves a visit as much as the three with which it borders: to the north Abruzzo, to the south Puglia and to the west Campania. The most interesting aspect – from a culinary point of view – is that it is affected in part, but it was absolutely not crushed enough to create its own kitchen, rustic in many ways, but with great personality which can be enjoyed in places, apparently out of time or just old for those arriving from a city, but in reality perfectly integrated into the spirit, simple and cared for, of the villages or main towns such as Campobasso. A region with many agro-food excellences (159 for the Ministry of Agriculture, with numerous dairy products, cheeses and meats), five PDO in co-ownership with the neighboring ones and one absolutely own, namely theMolise extra virgin olive oil, obtained dwith fruits of the Aurina, Gentile di Larino, Black Colletorto and Leccino varieties.

Specialties of all kinds

Molise is also a land of pasta. The specialty is represented by cavatelli, made from durum wheat semolina and handmade like orecchiette: they are served with tomatoes or vegetables while the most typical seasoning is pork-based sauce. A poor cuisine with surprising peculiarities: the “pizza and soup”, which combines boiled and seasoned vegetables with a focaccia of wheat and potatoes; sagne, fresh pasta of water and durum wheat flour, rhomboid in shape, with chickpeas or beans; pancotto, vegetable soup with stale bread and bacon. And then a triumph of meat, with i torcinelli to play the lion's share: lamb intestine rolls, wrapped around a liver and tripe filling, prepared on the grill or in the oven. They are addictive. But let's not forget that in the few kilometers of outlet to the sea – with Termoli main center – you have a lot of fun with the catch. And in any case, the symbolic dish of Molise – what you see at the opening – is the cod 'arraganato' that is, a timbale where the fish is combined with breadcrumbs, cherry tomatoes, olives, raisins and pine nuts. It was typical of the Christmas Coward, now (fortunately) it has been cleared through customs. Now our selection of clubs, enjoy your meal.

The Elf – Capracotta

A place that occupies the cellars of an elegant building where tradition is interpreted with a moderately creative vision: potato pie with melted lard and Capracotta lentils, guitar with broccoli, bacon and toasted breadcrumbs; leg of mutton braised with citrus fruits.

Osteria del Borgo – Larino

It is always good in the two brick rooms of this place, in the historic center. Unmissable dishes: pallotte cac’e ova; cavatelli with Vastese ventricina ragout, pampanella panciotti or spiced pork with garlic and chilli pepper.

The Concetta Cave – Campobasso

Two rooms and a courtyard, Slow Food Chiocciolina. A fundamental step to understand the value of regional products and cuisine: the triptych with appetizer (ciambotta, eggplant parmigiana, fried zucchini) is enough to enter the right mood.

From Filomena – Bojano

A historic trattoria that for half a century has made Molise enthusiasts in good spirits (and beyond). Plenty of substance in the dishes: omelette with livers, tagliatelle with porcini mushrooms, lamb torcinelli. The two patrons – Teodoro and Filomena – are real characters.

Locanda Mammì – Agnone

The best "modern tavern" in the region in the name of creative popular cuisine, based on a great raw material and the desire to intelligently revisit. We recommend the two tasting menus at 35 and 50 euros to discover the best dishes. Level cellar.

From Nonna Rosa – Campomarino

An institution of Molise cuisine, in a small village. The patron Giuseppe Labbate is the king of the grill, where he prepares very large cuts of selected meat, the right matured. But there is also much more, starting with burnt wheat orecchiette with lamb ragout.

Osteria inside the Walls – Termoli

The outdoor area is fantastic, the small interior room pleasant. But what matters is the passion in transforming the "shopping" on the market into a sequence of tasty fish dishes, starting with square spaghetti with seafood and broth with Termolese.

The Sins of Bacchus – Campobasso

Few (and sought after) places in Stefano Baranello's inn, patron who "tells" the menu and the wine list well, in the name of Molise and Abruzzo excellence. It starts well with a plate of local cheeses and ends with tozzetti with chocolate and raisins.

Aciniello – Campobasso

Trattoria, with over 70 years of activity, suitable for a quick lunch break as for a complete dinner. Hand-written menu that often changes, but never loses the thread and offers the regional tradition, from pizza and soup to pork liver with rezza.

Morielllo 2.0 – Termoli

Adriatic cuisine, of great raw material, which the host Leonardo Moriello chooses with great care. From the carpaccio of the day to the San Pietro in guazzetto there is a happy hand in the preparations. Tasting menu from 15 euros for lunch and from 35 for dinner.