Taverna Gourmet

As well as for the company, people come to Taverna Gourmet to enjoy an excellent pizza, to taste creations that are the result of a history and a philosophy. The disc of dough acts as an elegant plate for thrilling pairings of flavours. As in the case of Red prawn and guacamole or the pizza Cacio e pepe with scampi.  But it’s not just the ingredients that are striking. Pizzaiolo Vincenzo Masi has studied the perfect dough for the recipes prepared by chef Leonardo Giannico. One our favourites is the one with squid ink, or the one made with whole wheat flour.

Barbara Giglioli

varesina, classe 1990, laurea in Linguaggi dei Media e Master in Giornalismo. È giornalista freelance, collabora con varie testate e scrive per la televisione. La sua passione? Raccontare il mondo del cibo, quello comfort, che smette di essere solo materia prima e diventa storia da raccontare ed emozione