La Cascina dei Sapori

The tenth anniversary of La Cascina dei Sapori, celebrated in 2017, gives an idea of how Antonio Pappalardo was and still is precocious: born in 1988, when he first opened the business he was 19. Now that he’s passed his 30th birthday, his establishment and his fame are stronger. His restaurant has fully deserved a place among the points of reference when it comes to contemporary pizza. Today he serves tasting pizzas, served in slices; round pizzas served in the plate, thin in the middle, and with a thick edge; there’s the pizza in the Roman style, in teglia, crispy and with high hydration; and even a limited-edition version, with monococcum spelt flour.

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it