Following the guide, we find a quite respectable pizza baked in the baking tin at Sugo, with a clear Roman influence.

The offer is varied, every day they pull out of the oven over twenty types of pizza, most of which are vegan or vegetarian, and they even try some original and intriguing pairings: caramelised onion, walnuts and mascarpone, or pumpkin cream, pancetta and Grana Padano.

The fresh products are locally sourced and cooked on the same day, while tomatoes, flour, meat, cured meat, cheese and coffee all come from Italy.

The dough is rich in proteins and fibres, made with a blend of GMO free organic flour – from wheat and spelt –very little brewer’s yeast and 72 hours of leavening.

The open view pizza station allows guests to see all the various procedures and toppings: from when they roll out the pasta [and the tomato] with their hands on the large baking tins, to the cooking in the electric ovens.

The pizza is good, crispy and tasty, be it the simple Margherita or the one with Mediterranean flavours with goat cheese, dried tomatoes, Kalamata olives and red onion. Or the more Nordic variation with pancetta, sour cream and mushrooms.

A plus: they use 100% renewable electricity.

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=618

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