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.
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