Inedito, meaning Unprecedented, because it is the first outlet in his beloved Brescia, Unprecedented, because the offer differs from La Cascina dei Sapori, Unprecedented as a whiff of fresh air in a city that does not have such a rich offer of excellent pizza (in fact, there are very few venues): Antonio Pappalardo, a master of fine dough and toppings, originally from Campania but now adopted by Lombardy, does not take his eyes off his first love in the heart of Rezzato, but expands his offer in the city centre.

The restaurant, opened in 2000 but really operating at full capacity now (due to Covid), is a real gem in which every space is designed to be exploited to the full and offer guests a great tasting experience. We are in Via Gramsci, a few steps from Piazza Loggia and Piazza Duomo, a street that becomes quiet in the evening and also hosts a small dehor for around fifteen guests.

It seats 85 people, with double shifts on Fridays and Saturdays, an open oven with the possibility of eating at the counter while enjoying the show of the preparation. In addition to the oven area, there is a hidden kitchen for the gourmet preparations that will go on the pizza and for desserts: a special attention from Pappalardo, who is convinced that gourmet pizza can only be called such if there is care for both "the top" and "the bottom". In short, a true union between cuisine and pizzeria, between dough and topping, so that they can both travel at the same speed.

The first mistake would be to arrive here and 'expect' a duplication of La Cascina dei Sapori: this is certainly not the case. Antonio, always original in his views, does not like to be too similar, so as not to bore his followers. At Inedito, therefore, the focus is on round pizza, in its utmost expression.


Annalisa Cavaleri
source: https://www.identitagolose.it/ermes/newsletter/?id=577

Photo Annalisa Cavaleri

Leggi il testo integrale nel link FONTE (qui sopra)