Ex bricklayer, ex mechanic, ex waiter, he was a pupil and a fan of Simone Padoan and today is a real master of pizza. He fine-tuned the “perfect” dough thanks to a secret blend of Petra 1, Petra 5, and Petra 9 flour, resulting in a light, crispy, tasty and easy to digest pizza.

The watchwords, here at Sirani’s are: high quality and innovation. We can find these features in the wide selection of raw materials, in the toppings, and pairings.

There’s a dozen pizzas that never change, like the one with San Marzano tomato au gratin and burrata or the one with tuna tagliata and onion from Tropea. Nerio’s creativity shows in his "specials", such as 4+4 with Corona scampi, Carabineros prawns and focaccia in pinzimonio, Confusa e felice with prawns roasted with bacon, or 60 grammi with Calvisius caviar and butter from Normandy. Desserts are not to be missed. Neat and original, they’re an “ancient” passion of Beghi.

The restaurant is multifunctional, luminous and elegant; open since early in the morning, serving cakes and pastries, it has an interesting selection at lunchtime (including pizza Veneta with octopus and calamari salad) different from the tasting one. And then in the evening, time for fireworks.


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=57

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