A place you won’t expect but where it’s worth stopping by, both for their restaurant offer and for their pizza, which they also serve at lunchtime.

But back to the name: Rock was the nickname given to grandpa Giovanni Zanoni, a homage his son Giuseppe made when he bought this place in 1978, transforming it into a restaurant-cum-pizzeria.

Since a few years ago, it’s the third generation in this resourceful family that’s managing the restaurant: Patrick, 32-year-old pizzaiolo, and Gianluca, in the dining room, 28 (Laura and Lilli, the other daughters, run three ice cream shops which supply their brothers’ place).

They are young, simple, kind, humble guys, eager to work. They chose to focus on an original and high quality offer, without changing their menu too much because they still have to meet the needs of local “popular” clients. But they know what they want and are determined. Hence they’re gradually educating their clientele to new and unusual flavours.

Patrick offers different types of dough with high hydration, creating blends with different kinds of Petra flour mixing and “playing” with Petra 1, Petra 9 and germinati. Three different types of pizza: classic, Neapolitan and gourmet, all baked in the two wood ovens.

The most popular type is the Neapolitan one, but Patrick feels closer to the gourmet one, which gives him quite a lot of satisfaction. The toppings are original, as with Focaccina with Riga salmon, mixed salad and cream of artichokes or Neapolitan Rock Extra with San Marzano tomatoes, fiordilatte, sautéed asparagus, bagoss cheese and speck from Alto Adige.

Among the gourmet pizza, there’s the Veal steak tagliata, fiordilatte, baby spinach, capers, hazelnuts and coffee or Braised veal jowl, potato purée and fried sliced leek.


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=14

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