Adresse: Via Enrico Giglioli, 99-100, Rome, Italy
Ville: Rom
Menu Plats: 19
Avis: 2008
Site Web: http://www.pizzeriagolfodinapoli.it/
"It has now become almost an obsession, this search for the perfect pizza , quoting a pleasant book by Dario De Marco. And although the perfect pizza cannot exist (for an infinite series of reasons that De Marco will explain to you better than me) I never expected to come so close to it in an anonymous little street in Torre Maura, a less than glamorous neighborhood on the eastern outskirts of Rome, a stone 's throw from the GRA. Without beating around the bush too much (further), I 'll put it simply: the Gulf of Naples probably produces the best contemporary Neapolitan in Rome. The dough is a cloud, with a pronounced edge, light, fragrant and above all not rubbery (which everyone with 300 gram balls is capable of making dinghys, the problem if anything is digesting them). The raw materials are excellent, in some cases even refined, such as the Cetara anchovies used in the delicious Neapolitan (which in Naples they then call Roman, but that 's another story) and there is no shortage of some more imaginative (and expensive) proposals for the less orthodox palates. Satisfactory but not memorable fried foods (don 't miss the croquettes with porchetta though, which are excellent) as well as the homemade desserts, from which I would have expected a little more (the babà was good and well soaked, while the puff pastry filling was a little I unload). If you are a lover of Neapolitan pizza, the address is essential, and it is certainly worth the walk even if you have to travel a few kilometers. I 've been thinking about that pizza for days, and I can 't wait to try it again! ps: book because even on a Wednesday evening the place was full. Food: 5 Service: 5 Atmosphere: 4"
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