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Vaulted ceilings in an old Siracusa building frame a pizza shop that takes seasonality as seriously as any fine-dining kitchen nearby. The chef is half Alto Adige, half Sicilian, and the menu reads like both halves are arguing productively. Four dough styles on offer, from pan to a paper-thin version that somehow feels lighter the more you eat. Local beers, a lively wine list, and service that actually moves.
The awards strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Thin pizza
“the thin pizza which is one of his must-tries where lightness is a consequence”
50 Top Pizza
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