Tropicaldue

Hydrolysis, sourdough, marine plankton. Thanks to the Pompetti family, at TropicalDue quality is imperative. While the father, Luigi, keeps churning out the classical, stretched pizzas, the son, Francesco, takes care of the gourmet option: he works with an alveolated dough, moist on the inside and crunchy on the outside.

And what about the toppings? We start with Cuttlefish tagliatelle, sea urchin granita, peas snow and dehidrated seaweed. Then the gentleness of the Tuna fillet with caramelized onion and smoked Maldon salt, or the land-rooted Cotechino, pork roast and onion sausage in Montepulciano osmosis and pork pop corn.

Giulia Grilli

classe 1983, laureata in Economia, dapprima editrice e poi giornalista freelance, si appassiona al mondo della cucina dopo l'incontro con Heinz Beck nel 2012