Pizzeria Il Basilico Pizza E Torta

Locale accogliente e familiare ideale per una pizza gustosa. Ampissima scelta con prodotti di ottima qualità. Garantito il servizio da asporto

Very delicious pizza and fast service. restaurant decoration a bit easy

We stood in the coop’s cash and had a little contest with a pretty Italian woman. To calm the situation, I met a conversation with her and took advantage of the moment to ask about the best pizzeria in livorno. she thought about it and said: basilico and immediately gave us the address. there were probably 20 people standing behind her and I would say 10 of them nodded. you even said the best! in the anticipation of a great restaurant we have settled down. we expected a worthy Italian with a large restaurant, a gentle atmosphere and wonderful eating. we landed in a residential area. the restaurant is small, the device economical, velvet instead of a door. all brightly illuminated. tablecloths made of plastic and simple tables and chairs. not amusing was my first impression. parking difficult as always. above all the question whether they are allowed to be here as a tourist or it is only for residential houses and if so, where is a parking lot or a machine. first entry. typical delivery pizza production. young laughing people. frank. good English and incredibly helpful. but even they could not solve the parking problem. So we stopped a police station. also good English, but unfortunately also no warning. then it was a russe who explained it to us in detail. (blue line short-term public parking. parking space at the end of the next block, about 2 minutes. yellow line residentals! it finally went in. there's pizza. That's right, pizza. we could put it together, but we wanted it. the prices (6.50 to 8.00 o'clock are like home. so local! then they came. thin edge, strong red, a good 40 cm diameter. best ingredients above. salccicha, which is not boiled to death, rakete, which is still cracked. stracciatella (best mozzarella, which is obviously not the packed were from the super market, but has this fine consistency from the open. the pomodori has strength and sweetness. the prosciutto cotto is large-leaved and tasteful. the cotto wafer thin and very fine in taste. the floor differs significantly from most Central European. no fluff, no volume, crispy and crispy, much salt, fine bubbles. pizza, as they imagine in this region. So we were thrilled and really understand why so many people were so positiw when the dame in the coop recommended pizzeria il basilico! we see ourselves next year safe! ps: conversation with the pizza cook. he's really nice and has great tips. (original we stood at the kassa des coop and had a small disput with a pretty italian. to reassure the situation, I came to talk with her and used the gunst of the second to ask for the best pizzeria in livorno. they think and then said: basilico and gave us the address. I'm sure 20 people stood behind and I'm telling you 10 of them you nodded. one just said the best! in joyful expectation on a great restaurant we took us on the way. we expect a thriving Italian with a large local, gentle atmosphere and delicious eating. We landed in the middle of a residential area. the locally small, the device economical, instead of a door velvet cord. all he has. plastic cloths and simple tables and sessels. not amuse my first impression. parking as always difficult. above all the question, you can now stand as a toury or it is only for living and if so, where is a parking watch or an automatic. ask in the local. first enter. typical supplier pizza production. young laughing people. good English and incredibly helpful. but also she could not clarify the parking question. we'll stop a police. also good English, but unfortunately also no warning. it was then a russe who didn't explain it exactly. (blue line public short parking zone. parking clock at the end of the next block, about 2 minutes. yellow line residentals! finally it went in. there's pizza, pizza, and that was what we wanted. we could put together as we wanted. the prices (6.50 to 8.00 are as at home. also locally! then it came. thinner edge, nights red, about 40 cm diameter. that is gone. salccicha that is not dead, ruccola who is still cracking. stracciatella (best mozzarella of the very specific not the packed ware is from the super market, but this fine consistency from the openware hat. the pomodori has strength and sweetness. the prosciutto cotto is large-leaved and spicy. the cotto thin and very fine taste. the floor is clear from most Central European. no fluff, no volume, crispy and crunchy, much salt, fine bubbles. pizza as you imagine in this region. also we were thrilled and really understand why many people were so positive as the dame at the coop the recommended for pizzeria il basilico was speaking out! next year we'll see you safe! ps: is looking for the talk with the pizza cook. that's really nice and has great tips.

Di passaggio a Livorno sono andato alla pizzeria il Basilico. All'interno della pizzeria il tempo sembra si sia fermato agli anni 80/90 negli arredi essenziali. Il servizio è rapido e veloce ma al tempo stesso preciso e puntuale, la cameriera è una ragazza preparata e gentile. La pizza è leggerissima e digeribile. Consiglio a tutti gli amanti della pizza

We were standing at the Coop checkout and had a little argument with a pretty Italian woman. In order to calm the situation, I started talking to her and took advantage of the moment to ask about the best pizzeria in Livorno. She thought about it and then said: “Basilico” and immediately gave us the address. There were probably 20 people standing behind her and I say 10 of them nodded. One even said “simply the best!” We set off in anticipation of a great restaurant. We expected a dignified Italian restaurant with a large restaurant, a gentle atmosphere and wonderful food. We landed in the middle of a residential area. The restaurant is small, the furnishings are spartan, with velvet ropes instead of a door. Everything brightly lit. Plastic tablecloths and simple tables and armchairs. “Not amusing” was my first impression. Parking is difficult as always. Above all, the question is whether you are allowed to stand here as a tourist or is it only for “residentials” and if so, where is a parking meter or machine. Questions in the restaurant. First entry. Typical delivery pizza production. Young laughing people. Open-hearted. Good English and incredibly helpful. But they couldn't resolve the parking issue either. So we stopped a police. Also good English, but unfortunately no idea either. It was then a Russian who explained it to us in detail. (Blue line public short-term parking zone. Parking meter at the end of the next block, approx. 2 minutes. Yellow line Residentials! Finally it went in. There's pizza. Exactly, pizza. And that was what we wanted. We could put it together however we wanted. The prices (6.50 to 8.00 are like those at home. So local! Then they came. Thin rim, powerful red, a good 40 cm diameter. Best ingredients on top. Salccicha that isn't cooked to death, ruccola that still cracks. Stracciatella (the best mozzarella which is obviously not the packaged product from the supermarket, but has the fine consistency of the open product. The Pomodori has strength and sweetness. The Prosciutto Cotto is large-leaved and spicy. The cotto is wafer-thin and has a very fine taste. The soil is clearly different from most of Central Europe. No fluff, no volume, crispy and crunchy, lots of salt, fine bubbles. Pizza as you would imagine it to be in this region. So we were thrilled and really understand why so many people were so positive when the lady at the Coop recommended Pizzeria il Basilico! See you next year for sure! PS: Talk to the pizza chef. He's really nice and has great tips.