Scopri il migliore ristorante di cucina vegetariananella città Basiliano della Udine

04/04/2024: 04/04/2024 - UPDATE: The manager's response is appreciated. I am not a pizza professional, in the sense that I don't work in the sector. However: Being a fan of leavened products, I cannot ignore the most fundamental notions, for example the cornice, it cannot be said that it 'must' be generated by more dough in the cornice being rolled out, since the cornice should be the result of the push of the gases towards the edge generated by the leavening, in fact even if you do not leave dough towards the edge, it swells generating the classic honeycomb edge. We're not talking about contemporary pizza. of course, everything must be accompanied by the oven temperature which, if it is too low, dries out the disc of dough too much and if it is low in hydration it hardens. So ultimately the biscuit effect is generated by low hydration and oven temperature. ENVIRONMENT: Clean and pleasant place, tables suitable for chatting with diners. SERVICE: The waiter, a nice young man, was affable and kind, a little awkward but can make progress. FOOD: We ate pizza because the fish lei was not available, you can only eat it on the weekend. The pizza is absolutely not to my liking, this is for my pizza standards, I am used to more hydrated and less biscuity dough, I ate a hard pizza, I took the marinara which must be seasoned with sauce, garlic and oregano. Evidently the low temperature oven, the oil with garlic essence (there was no chopped garlic) and long cooking due to the low alcohol content dried the dough making it hard. In short, nothing that could resemble a marinara pizza. WOULD YOU GO BACK? Absolutely not for pizza, you have to try some other dishes. Don't be fooled by the high cornice, it's just laid out differently.

30/03/2024: Nice and clean environment, very friendly staff, fast service. Really excellent pizzas. Advised.