Pizzeria il Castello In Castel d'azzano

14/03/2024: Brought by my personal coach Massimiliano Recchia and driven by the curiosity to taste this wonderful pizza which leads him to come to the mountains from Verona city I truly discover an exceptional pizza (and it hasn't happened in a long time and modesty aside I have only 23 years of experience in the white art) practically perfect in terms of visual, gustatory and olfactory aspects, a true culinary pleasure to be absolutely experienced because here you can see the true passion for a job that of a true Italian pizza chef linked to tradition and innovation (he uses flours mixed with wheat germs and dusts with semolina, which I also did in my pizzeria Dottor Pizza in Bussolengo (VR) I only found a slight smudge in the undrained but very fresh buffalo mozzarella and a longitudinal cut was enough to let the excessive liquidity flow out. So we are at the highest gastronomic levels In fact, after the marinara with the addition of capers, olives and salami (well, yes I like strong and decisive flavours) I ate another tomato and buffalo pizza with the addition of fresh basil, a real delight for my palate and not for my poor diet but every now and then eating really well leads to these excesses but loving yourself is never a sin. The exchange of information with the pizza chef and owner of the same class as me (1972) who very often shares the same love for the pizza product was very interesting. imitated with squalid discs of tasteless and odorless dough that taste more like plastic than dough but the perfect maturation and ideal leavening of the mass is not for everyone. Congratulations for the splendid multi-speed mixer that my colleague proudly showed me. So come and taste it and you won't regret it guaranteed Doctor pizza my stage name but that's another story.......

30/12/2023: Delicious pizza and quality ingredients!