The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Puglia

Il Vecchio Gazebo

Pizza icon

In this bright place, made charming by the oven theatrically set into the wall, they’re making fantastic pizza. The dough is soft, sapid, it leavens for 24-36 hours. They use mother yeast, both in the case of white flour, mainly type 1, and when using the wildest range of alternative flours, like spirulina seaweed, beetroot, pure semolina, buckwheat, burnt wheat, corn, and so on.

The edge in voluminous and airy, the disc is proportionally thinner. Try the pizza Cappuccina, with broccoletti, pork sausage and anchovies. The restaurant offer is also impressive. 

Antonio Chinellato
Antonio Chinellato

docente umanista, musicofilo barocco, gourmand postmoderno dogmatico sul vino e pragmatico col cibo. Collabora anche con Radici Restaurants

Chef

Domenico Piccininni (primo pizzaiolo) e Pantaleo Mezzina (chef)

Sous-chef
Demeo Sciaruk (secondo pizzaiolo)
Pastry-chef
Pantaleo Mezzina
Maître
Giuseppe Petruzzella
Sommelier
Alessandro Camporeale

Contacts

+390803344877
via Marconi Guglielmo, 18
70056 - Molfetta (Bari)
TAKE ME THERE
Closed
mercoledì
Holidays
variabili a luglio
Credit cards
no American Express
Average price (wine excluded)
30 euro
Read the menu