Locale piccolo, ma accogliente. Numerosi camerieri, tutti giovani. che si avvicendano professionalmente ai tavoli. Lungo le pareti, pannelli con scritte in romanescco. Accantp al nostro tavolo, leggiamo: ” Vino e rigatoni so la cura per li pormoni”.inizialmente dividiamo in quattro una pizza “Pinsa”, termine che deriva dal latino ” Pinsere” ovvero allungare, stendere. Ha origini da una antica ricetta romana, L;impasto ha meno carboidrati e grassi. ed e- costtuito da frumento, soia, riso e pasta madre. Apprezzamento da parte di tutti i commensali e proposito di venire a ripetere la esperienza solo gustando una pizza. Dolcetto d’Alba ,Baracco de Batachio del 2017: ottimo. Vediamo pero’ che quasi tutti gli altri cllienti ordinano vino sfuso rossso, che certamente non sara’ male. Quindi arriva una matriciana eccezionale, che mi ricorda quella che ho provato in una trattoria a Campo dei Fiori. Concludo con un titramisu’ della casa, accompagnato da un ottimo lemoncello. Il conto viene scontato del 20%, visto che avevo fatto la prenotazione con The Fork.
Roma sul Naviglio Pavese
Dicembre 3, 2018Ristoranti Mondo
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