Pizzeria in the heart of Messina, where, if you look closely at the layout of the rooms, you can still distinguish stalls, gallery and stage.

Apart from the structural changes, the real revolution has taken place in the gastronomic offer signed by Matteo La Spada, pizzaiolo from Peloro, who by studying and experimenting, with application and technical skill, has found his focal point: a type 1 flour dough, biga, controlled temperature, 75% hydration and a total of 48 hours between maturing and rising. From the oven to the table, a melt-in-your-mouth pizza, richly flavoured dough, characterised by mouth-watering acidity and a pronounced, honeycombed, high, soft and slightly crispy exterior. On top of the basic dough there are spelt dough, spinach dough and an excellent one of type 1 flour and 40% Margherito, an ancient Sicilian wheat, for a 'Roman-style' pizza, crispier and with a thin edge.

Try Colapesce with fiordilatte, smoked provola with sausage, fresh mushrooms and prosciutto crudo, and Cariddi, a masterfully fried pizza with creamy Parmesan cheese, rocket, Parma ham and mozzarella. And don’t miss Disgraziata with Sicilian fiordilatte, semi-dried datterino tomatoes, mortadella, fresh mushrooms, aubergines in oil, salami, black olive powder, primosale cheese and spicy oil.

L'Orso is part of the Petra Selected Partners.


Davide Visiello
source: https://www.identitagolose.it/ermes/newsletter/?id=646

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