The friendly man from Pio X at Bagni Caldi has opened a new restaurant at Chifenti.
We arrived early one evening and were the first there, giving us time to look around. It is bright and colourful inside and the pizza oven was burning brightly.
We were able to watch our pizza dough being prepared.
The pizzas were great. They have a thicker base than at other places in the area. I like both, thick, and thin and crispy. Our toppings were delicious.
Next time I will try the pasta.
dalle Padella alla Brace
Via del Brennero, 15
Great to have a new place to try Debra. Is Pio X still serving pizza?
They will open up there only in summer. It was just too quiet in winter.
I love watching the pizza dough being prepared and twirled like that. I tried to do something along those lines at home just recently and gave a ”cheffy’ flick of my wrist with flour which was meant to dust my work bench but I didn’t factor in the breeze coming through the kitchen and ended up with an un-cheffy ‘foof’ of flour all over the kitchen!
I make my pizza dough in a food processor…much less exotic.
Looking very good!
The pizza is great. I hope they do well.
A bit further to go but how good is that – glad he is still making those great pizzas
I think it is a much better position for him with lots more passing traffic.
Great information, Deb! Rafael prefers the thicker based pizza and there are not too many places that serve them. I have been using focaccias and topping them with everything I can find in the fridge… But I would prefer to go that place!
It’s great. I’m pleased that he has a new place.
It might add to your enjoyment to know that the Italian name is the equivalent of our English saying ‘out of the frying pan into the fire’. Nando, the owner is from Napoli, the home of pizza. His dough is made with hardly any added yeast and rises for 36 hours. This gives it much more flavour and a better texture than most pizza dough.It beats the thin, crisp-bread type into a cocked hat. He gets his mozzarella fresh from his favourite supplier in Campania. Try his signature pizza ‘Padella’. The rest of his menu is simple: spaghetti ai frutti di mare and grilled meat (sausages, pork chops and steak). Best news is that he’s now open at lunch time when he does a pranzo di lavoro for €11 (meat) or €12 (seafood).
I love the name. Thanks for the extra info, the pizza base is great.
yum and yum again!
The pizzas are great, you should come to try one.
Love the whole vibe Deb. Cute and delicious!!!
It is good to have another good place to eat nearby.
Thanks for this. Looks good, and as you say its good to have somewhere new to try.
I hope it does well.
The pizza covered with rocket looks delicious. I enjoyed reading Heather Jarman’s information – thanks Heather! I would love to try Nando’s seafood pizza….