RISTORANTE AL 23

This pizza is a little hidden gem, too hidden, and absolutely needs to be advertised. This is a dough without brewer's yeast, which does not mean unleavened, but only that the leavening occurs in an absolutely natural way and the result is a truly incredible product when you taste it. At first glance it seems like one of the usual lakeside pizzas, made for the tastes of hit-and-run Nordic tourism. Nothing could be more wrong. The pizza literally melts in your mouth, it is soft, crunchy at the same time, a cloud of goodness. It is evidently the result of a skilful fermentation of the dough, a fermentation that breaks down the gluten and therefore makes the pizza delicious and digestible. Not only that: the use of an excellent flour such as petra flour, stone ground, gives aroma and perfume. It's sad that such a jewel is lost in the middle of the menu of a normal tourist restaurant (which I haven't tasted and which could also be very good) but in my opinion it should be valued much more also through a search for products with which to fill it a little more. thorough. Absolutely worth trying with the idea of ​​eating a pizza that is absolutely different from all the ones we are used to. Compliments to the staff and the pizza chef

We had the pizza Roma and old Swede... it was amazing 😅 we've eaten a lot of pizza, but it just slipped straight into the top 3. The Aperol is a bit thin, but then you just drink two 😂 Price performance is also great for the location. Absolute recommendation 🫶🏼 And there are gluten free options!!!