Created overnight, it’s made with a dough made with stone-milled wheat-flour, and served in slices, with juice of yellow date tomatoes, wild boar mortadella with truffle, wild vegetables, buffalo milk stracciatella, cheese with truffle and beetroot sprouts. And it also says a lot about the vision of its creator: the desire to immediately create a direct connection with the guest, offering combinations that can be easily understood, even though they are hardly common, convincing the guest to become more curious and make use of the chance of discovering that even the more voluptuous raw materials can coexist in a light and subtle balance.

It is no coincidence that the very young Sicilian pizzaiolo Karim Yacoubi, together with the managers of this den for gourmet pizza that literally exploded less than one year ago in the heart of Catania, decided to bet on the success of transparency from the very organization of the place: while the open view kitchen is now easily found in fine dining and bistros, while some old-style pizzerias are not afraid to have the ovens in view, what is shown here is the laboratory where they make the dough and where they experiment.

Here, Karim works every day with energy and fun, bouncing from Neapolitan style pizza to Roman pinsa, from pizzas al padellino to the signature ones...

So even those who walk by Squib will give a look (tel. +39 095 312250, squibpizza.it). The place is in fact in Largo Paisiello, with its gushing fountain, always crowded with graffiti writers and skaters, which the people of Catania have been calling “piazza Squib” for decades, because of an old warehouse once located here.


Concetta Bonini
source: https://www.identitagolose.it/news/?id=208

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