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A pizzeria in Lentini's city center where the dough gets more thought than most places give their entire menu, with three distinct options including a contemporary version built on biga and poolish that comes out smooth and airy. Montanarine, fried pasta, pizzoli, and several takes on the margherita round things out. The room is modern and unhurried, the service young and easy. A solid stop between Siracusa and Catania.
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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Montanarine
“The menu is extensive and well-structured: montanarine, fried pasta, pizzoli (a symbol of local tradition) and pizzas available in three different doughs – contemporary, traditional, and multigrain.”
50 Top Pizza -
Pizzoli
“The menu is extensive and well-structured: montanarine, fried pasta, pizzoli (a symbol of local tradition) and pizzas available in three different doughs – contemporary, traditional, and multigrain.”
50 Top Pizza -
Margherita pizza
“The double cooking method is interesting, intense and well-balanced, as well as the selection of margherita pizzas.”
50 Top Pizza
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