Pub Sant'Orsola

There are many good restaurants in Bergamo. (Michelin restaurants are very rare... but the Michelin restaurants that represent Bergamo will be discussed next time...) Bergamo is just as wealthy as Milan. As such, the level of gourmet food is also high. Since the sea is not far away, there are a variety of seafood dishes. One of Bergamo's famous pizzerias, Sant'Orsola is based on the concept of high-quality ingredients and easy-to-digest pizza. We pride ourselves on putting a lot of effort into maturing the dough. Describe this house’s greatest pride, marketing point, advantage, and competitive advantage in one sentence! !!Healthy pizza that reduces gluten and is easy to digest!! sticker image ## First, about Italian pizza! ## Korean tourists who travel to Italy often leave without experiencing a variety of pizzas. I feel sorry for you. First of all, pizza is largely divided into two types. 1. Roman style: Roman style dough is quite thin. It is so thin that you can never eat it with your hands. When freshly baked, the dough is so crispy that it falls apart when you pop it with your finger. Because it is so thin, the dough becomes soggy within a few minutes of baking. Roman-style pizza restaurants such as Monte Carlo continue to exist in Rome, but their popularity has fallen significantly in Italy as well. (Recently, just as Parisian baguettes were extinct in Paris by Champagne baguettes, Roman pizza will likely be extinct by Neapolitan pizza.) 2. Neapolitan style: It is called the standard of Italian pizza. Although it is thinner than American pizza, it boasts sufficient thickness and chewy elasticity. When it comes to Italian pizza, it's this guy. In Italy, pizza is usually made with 00 flour. This is Doppio Zero (Double Zero). It's not ding ding. ^^;; In Europe, such as Germany and Italy, where I live, foods are not classified according to gluten (protein) content like in Korea. When milling flour, They are classified according to how finely they are ground and how much wheat husk they contain. In Italy, it is written as "00, 1, 2", where 00 means it is very finely ground and no peel is added. This flour also produces enough gluten when kneading the dough, making it good for making pizza with a chewy texture. [Nearby European countries classify flour like this: 450, 550, 1000... and like Italy, the lower the number, the more finely milled it is and the less husk it has.] Sometimes people ask if the flour used to make pasta is similar, and pasta is made from durum wheat. A song. The pasta itself is yellow because the flour itself lasts for a long time. Anyway. This pizzeria serves Neapolitan-style pizza, and uses Caputo products for flour. The quality of flour is evaluated based on W value, elasticity, and absorbency, and Caputo's Neapolitan pizza flour is of high quality. (It is not high grade. It is not organic.) Anyway, they say they do their best to age it to make it easily digestible, and they take great pride in their dough. sticker image How on earth is this house aged to reduce gluten?! It is said to be refrigerated and aged. (Huh?! Refrigerated aging?!...) Phone number: +39-35-236926 Price: 6 points - The price is slightly higher than other famous pizza places in Italy. This is because of the prices in Bergamo. Taste: 7.5 points - Really delicious! The reason is in the text. Service: 4 points - busy and unfriendly. You may think, ‘All famous pizza places are like that,’ but there are many places that are busy but still smile. Location: 8 points - It is far from Bergamo's top tourist attraction, Citta Alta, but near this store is a road called 'Via XX Settembre'. This is Myeong-dong in Seoul. This is Bergamo's best shopping street.

A scent of Ireland. Also a bottled gluten-free beer. Let's hope it will be on tap soon