About time, I agree: because it wasn’t possible to make such a good pizza and don’t have a suitable place where you can calmly taste it. Be it at lunchtime, from the tin, or at dinner, when there’s also the round, by the shovel version, today those coming from afar – and there are many – can be served and eat at the table, together with an excellent beer.

The place has warm colours, in a calm and nice setting, with music in the background – and no television – and lots of kindness, «we still have wi-fi but only because clients want it… - says Bosco – The town, however, felt the need for a place like this and I had to renew myself, find new stimuli so as to improve again and again. The pizza offer is the same: baked in the tin at lunchtime, and in the tin, or round, in the evening. Plus bread all day, from the morning (with the pizza). The menu is classic. I only use seasonal and local products (where available) but I also use ingredients people bring from the places where I teach, for instance from Switzerland, Denmark or Norway, which I then present on my specials».

In fact, his pizzas are not that classic, as you can easily note from his pizza with fior di latte, rolled pancetta from Berchidda, pecorino sardo, flowers and cherry tomatoes, or the one with fior di latte, pistachio sauce, mortadella, porcini and crushed pistachios.

«We make the desserts, and they follow either Italian tradition, like tiramisù or crème caramel, or Sardinian tradition, like the fried raviolo typical of Gallura filled with ricotta and orange zest and served with honey or orange sauce. I also included a list of amari and home-made digestifs, like cedrino, licorice, artichoke and white myrtle made with white berries» ends the “partigiano del gusto”.

Between a course and a collaboration, a pizza and a new shape of bread, a sleepless night spent experimenting new products and a discussion with local authorities on the theme of parking places, it looks like Bosco has found a little serenity in his constantly anarchic personality. This of course can only further increase the quality of his small baked masterpieces.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=47

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