Nanà Pizzeria - CANOSA DI PUGLIA (menu)

Téléphone: +33186995715

Adresse: Via Alcide De' Gasperi 108, Canosa Di Puglia 76012, Italy, CANOSA DI PUGLIA

Ville: CANOSA DI PUGLIA

Plats: 35

Avis: 44

"Grande pizza, ben meritati premi!"

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★ ★ ★ ★ ★

Grande pizza, ben meritati premi!

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Nana' Di Pietrangeli Enza

➤ VIA ALCIDE DE GASPERI 108, 76012, CANOSA DI PUGLIA, Italy

Pizza • Terrazza • Fast Food • Frutti Di Mare

"We were travelling and were late so we didn't get time to try that much however both pasta dishes were excellent as was the accompanying salads and grilled vegetables. The cops on the next table ordered some fantastic looking pizzas (and their colleagues must also agree as another set showed up after the first left!: . The staff were really friendly and the chef popped out to say hello and recommend dishes. He was clearly passionate about his food and we tried an antipasti dish he recommended with mozzarella which was superb (we ate it all! The deour is clean but basic, the ubiquitous tv is unecessary but all in all great value it's always comforting to see the local Italians choose to eat in a local restaurant!"

Cefalicchio Country House

➤ Contrada Cefalicchio, Canosa Di Puglia, Italy, 70053, CANOSA DI PUGLIA

Pizza • Pranzo • Brunch • Italiano

"We had an outstanding dinner at this restaurant (which is attached to a vineyard, winery and guest house). We understand that this chef, Sambino, has only been at the restaurant for a few months and he is emphasizing local produce in his preparations. We started with a dish of tenderloin of pork, slow-cooked and thinly sliced, adorned with ribbons of celery and carrots, and radishes. Delicious! The pork, which in thicker slices might have been dry, was perfectly suited to be a cold starter. We then moved to a gazpacho/pesto/caprese combination which was extraordinary. The chef chose a Pugliese basil to make his pesto instead of a Genovese basil and pistachios instead of the more traditional pine nuts. There was no garlic in his preparation and it was excellent. The gazpacho used nothing but the freshest of tomatoes, and other ingredients. And the caprese was made with hand-made mozzarella freshly done the morning we ate there and the extraordinary Pugliese tomatoes. The whole combination was worth the price of admission. We then moved to an eggplant stack (don't know how else to describe it), which may have been his take on eggplant parmigiana. This combination had been fried. Finally we had a very simple ricotta cake that had a layer of butter creme with basil in it. Each dish was admittedly simple, but so fresh and good that one knew that one's meal was in the hands of a master. Highly recommended."

Nanà Pizzeria - Menu