Pizzeria L'EVOLUZIONE is a place reported by Petra
After proposing a specific tasting itinerary entirely dedicated to Margherita pizza in eight variations (“Margherita pizza for me is a symbol of food inclusiveness. I have worked with many different ingredients, but Margherita always wins because of its simplicity and ability to offer a full flavour with just a few fundamental elements of the Mediterranean diet: tomato, mozzarella and basil”) now it is the turn of Pizze d'(A)mare, a special menu available until October and made of gourmet pizzas in terms of cooking procedures, refined doughs and ingredients chosen for each dish.

The five pizzas all have fish as the protagonist, giving it traditional or innovative takes: the first pizza is Tonno e cipolle "Summer Edition" (semi crunch focaccia leavened at 27 degrees, double-baked with cream of yellow date tomatoes, mousse of 24-month Parmigiano, caper leaves, marinated salicornia, Tropea red onion jam, fresh tuna fillets marinated in citrus fruits, Etna citrus zest);

followed by Nera Mediterranea (soft pan pizza with ancient Sicilian grains with cream of peas, triple-smoked octopus bacon, stracciata, pea shoots and lemon gel); other options include Parmigiana di spada (contemporary round pizza with evolutive dough and aubergine cream, creamy goat cheese, tomato capuliato, herb-flavoured swordfish loin, fresh mint leaves), Caponata di mare (crispy double-baked pan pizza with durum wheat semolina dough, traditional caponata, honey and rosemary lacquered tuna rostfish, salsa verde) and Salmone al quadrato (crunchy pan pizza with toasted malt flour, raw buffalo mozzarella, basil, marinated and smoked fine salmon, pistachio pesto, pistachio granules).


Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=673

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