El Gringo

Stone-milled flours, enough time to raise the dough and guarantee maximum digestibility, and selected ingredients: the result is a delicious pizza, satisfying as few others. Sinking our teeth into its aromatic crust and feeling its perfect softness and texture is a guarantee of pleasure. To top it off interesting and balanced juxtapositions, sometimes inventive but never overstated, starting with the spectacular Veal with tuna sauce, then Crudo and burrata, or Ricotta di bufala, spinach and Calabrian spianata, or Pancetta, asparagus and deviled eggs.

Claudio De Min

veneziano, giornalista, una vita dedicata allo sport da inviato (e adesso da appassionato e tifoso), cura da dieci anni "Gusto", la pagina di enogastronomia del Gazzettino di Venezia.