28-01-2019
Alessandro Coppari
Where can you eat pizza “by the meter”? In the Peninsula of Sorrento, of course, the home to this type of “made-to-measure” pizza where they registered the patent in the Sixties; but not only there. Alessandro Coppari makes an excellent one in Senigallia (and Jesi), different from the original, though that was what inspired him. Of course he called his restaurant Mezzometro (Lungomare Da Vinci 33. Tel. +39 071 60578, senigallia.mezzometro.it), which in our opinion is the minimum size you should order to enjoy his pizza.
The secret? A light and easy to digest dough (based on stone-milled flour, with high hydration and a long and careful maturation. Indeed, Mezzometro is a Petra Selected Partner) and seasonings based on a nice selection of often local raw materials (a constant work in progress, Coppari is currently attending a professional cooking course in Torino) like the pizza alla pala with Pecorino from Monti Sibillini and broad beans from Fratte Rosa or the one with fresh tomato, garlic, chilli pepper confit, basil and prawns with saffron cooked in oil.
Mezzometro lungomare Da Vinci, 33 Senigallia (Ancona) +39 071 60578 senigallia.mezzometro.it
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a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing