Hospitality that also characterises the ideas and lifestyles of its inhabitants and of those who have decided to start their business 'heart and soul' in one of the labyrinthine streets that connect small squares and glimpses of the sea in this corner of the world between Carthage and Rome.

Anima e Core (heart and soul) is the name of the pizzeria that Ivan Cappuccio, pizzaiolo born in 1981, opened in 2017 in one of Ortigia's alleys: 'When I opened, I invested in quality: my idea of pizza was new to the city and I struggled a bit to make it understood. Today I’m happy to say that the room is full every evening and, for many people, Anima e Core is a weekly appointment'.

In 2021 Cappuccio left the management of the restaurant, keeping ownership and supervision, in the hands of pizzaiolo Paolo Latina, born in 1990, and his partner Giuliana Galofaro. ‘Ours is a family pizzeria,’ says Giuliana, ‘with simple furnishings and lots of majolica tiles that remind you you’re in Sicily. We want to give our customers a family atmosphere and a warm welcome: guests often return because they feel welcome in our home.’

From the Anima e Core menu, one can choose from three types of dough: Verace, a blend of type 0 and type 1 organic Petra 1, Petra 9 and Petra 1110; Grani antichi, a base of type 0 and type 1 with the addition of ancient Sicilian grains, in particular Tumminia and Russello; and Pizza fritta made from type 0 flour.

'The Verace dough is our flagship,' he explains, 'It has 72% humidity and both during the kneading process and the pizza preparation we try to avoid activating the glutinic activity too much. Our pizza doesn't belong to any category, it is simply our idea of pizza: the crust is not too airy, and the dough is melt-in-your-mouth soft...'


Davide Visiello
source: https://www.identitagolose.it/ermes/newsletter/?id=694

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