Corso Umberto I, 87, Sant'Anastasia, NA, Italia
Giuseppe Granata is the fourth generation of a family who since 100 years produces olives, olive oil and related.
His “Félla – Rosticceria Contemporanea” is the temple of pizza at the counter. He starts from high hydration dough from 75 to 90% and long growing, from 24 to 72 h and cooked in a baking tray. A product easy to digest, light and s-u-p-e-r-g-o-o-d!
Margherita, marinara, cacio e pepe, porchetta di Ariccia and fresh chips, or pancetta, pecorino and figs, or stracciatella di Bufala smoked with basil, confit tomatoes from Piennolo, black olives dust and crunchy capers from Pantelleria. Three hours of celebrations and we have already cramps in our hands from clapping… “Giusè, si gruoss!”
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