Andriano Gastronomic Pub - ATESSA

Pizza good prices ok local cozy with staff friendly advice

Great food. x long wait. and perhaps more attention of the waitress since if you have to order the second beer you have to raise because it is busy smoking.

Besides being very slow it takes at least an hour before something comes.. This time they wanted to overcome, you sonk forgotten my order...

If I'm in Atessa, stopping to eat at Domenico and Emilio is an indispensable stage. Their scrocchiarella is superlative, the result of research and selections of ancient recipes and rediscovered local food. The traditional Atessana scrocchiarella, with the homemade tomato sauce made by the mother, dried pepper, basil and young celery of the garden, all on a mixture bed with 90 and spends hours of leavening of a special blend of flours. What to say: it is unmissable! Sometimes I taste other things, even if the temptation of pizza is strong, and everything that comes out of their kitchen is prepared with love and class

We were eating a few days ago in this lovely place with children and from the menu emerged the interesting story of the scrocchiarella pizza of which Domenico Marra became the only heir and passionate improver. Available in the red, red version with onions of Tropea (delicious , Margherita, red with roasted peppers cherry tomatoes anchovies of Sciacca and aromatic herbs, with buffalo mozzarella olives and basil, the scrocchiarella pizza is served in rectangular format and cut in eight portions from 12 to 15 euros (which are worth double!! At first glance it looks like a normal pizza but at a more careful tasting you can understand the absolute value of processing and raw materials, in the head the incredible lightness of the dough that gives each version the necessary crisp support of the lower part and the softness of the remaining part. From the widespread alveolatura it is understood that the ripening of the dough was perfect and tasteful it can be guessed that it is not the normal commercial flour. Only my curiosity has allowed us to discover how much passion Domenico puts us in this product that characterizes not only this place but the whole town that so much consideration should to those who maintain traditions improving its final surrender. The only presence of the legendary stone-bottom MORETTI oven guarantees perfect cooking, but to give the touch of uniqueness is the flour born for the Roman pizza of a well-known Molino di Guardiagrele appreciated for the many years of experience gained in research. I'm sorry if I dilute on a technical aspect but it's worth to understand the degree of refinement of this pizza master. The use of an almost liquid fermented dough, called POOLISH, is the first step of a particular method of preparation of yeasts that is called Indirect Method and which consists in the preparation of a first fermented dough to which the other ingredients are subsequently added to complete the recipe. The advantage of this method of work is that you will get much more tasty and perfumed products for the long leavening of the pre-shocket and also more digestible that is visible to all for the greater presence of aleveolatura smaller and regular. We will come even more times to taste what has become rare in Rome... Good Domenico and thank you for this wonderful experience.