We have no doubt whatsoever about the far-sightedness and soundness of the Crosta project, a pizzeria and bakery from pizzaiolo Simone Lombardi and Sicilian baker Giovanni Mineo. This small two-room place is open all day. But the topic moment is meal-time: at lunchtime, out of the oven comes a marvellous pizza alla pala, “simple” (Marinara or Margherita) or topped with phenomenal lard, sausage and fantastic friarielli, stracciatella and prosciutto crudo. Squares of joy cut out from a dough with a very aromatic mother yeast and a moderate acidity. In the evening, there are round pizzas too.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
