18-10-2019
The dish you really shouldn’t miss, of course, is pizza Squib. And it represents the parable of the place of which it bears the name: an experiment created in a beat, which immediately reached a success beyond expectations.
Created overnight, it’s made with a dough made with stone-milled wheat-flour, and served in slices, with juice of yellow date tomatoes, wild boar mortadella with truffle, wild vegetables, buffalo milk stracciatella, cheese with truffle and beetroot sprouts. And it also says a lot about the vision of its creator: the desire to immediately create a direct connection with the guest, offering combinations that can be easily understood, even though they are hardly common, convincing the guest to become more curious and make use of the chance of discovering that even the more voluptuous raw materials can coexist in a light and subtle balance.
Pizza Squib
Karim Yacoubi
Salsiccia e friarielli
Margherita San Marzano
Squib largo Paisiello 9, Catania +39 095 312250 squibpizza.it
All the news from the most copied and popular Italian dish in the world
by
Born in 1987, she’s a professional journalist stubbornly tied to Modica. She’s a sommelier on constant training. Every day she travels around “continental Sicily” in search for food and wine stories, people and businesses. She’s convinced every farmer deserves a novel