In this column we report the month's new openings of restaurants and wine bars throughout Italy. These are not reviews, but previews of newly opened or opening establishments. An observatory on the ferment of the sector, including gastronomic novelties and new drinking addresses.
Here are January's new openings.
Despite the difficulties the restaurant industry continues to face, especially on the staffing front, the Italian scene remains vibrant, with numerous new openings ranging from gourmet restaurants to trattorias, from pizzerias to ethnic eateries.
The price range is also wide: ranging from more accessible proposals related to traditional cuisine and pizza to high-end restaurants, often placed in luxury hotel settings. The success of a restaurant depends on many factors: from the experience of the person who leads it to the quality of the cuisine and the professionalism of the chef; from the location to the wine list (an element, the latter, always central for us). Only the public will tell who has hit the mark.
To you the pleasure of discovering new addresses: article is updated regularly with openings we learn about.
Column edited by Iolanda Maggio.
Carmine Pizza d’Autore opens in Verona
In the heart of Verona, Carmine Pasqua presents a project with an experiential approach: a tale that combines the traditions of Calabria with Veneto’s wine excellence is staged at the open counter. The pizzeria offers three distinct doughs and a selection of round, shovel and pan pizzas designed as paintings of flavor.
Three technical cores coexist in the laboratory, and each dough is designed to accommodate and enhance a different type of topping: the tonda, in contemporary Neapolitan style, which focuses on important hydration (which stands at 80 percent) and meltability in the bite; the semolina and corn shovel, a texture of crunchiness and layering of flavors; and finally the spelt pad, the best base to make robust textures and more rustic combinations dialogue. This multiplicity of bases allows Carmine to propose a dynamic offer, which changes with seasonal products and with the suggestions born also from direct confrontation with customers at the counter.
Carmine Pizza d’Autore
Via Francesco Berni, 12 37122 Verona (VR)
Tel. +39 045 2230039
Hours: 18:30 – 23 (Tuesday and Thursday also lunch 12:30 – 14:30); Wednesday closed.
https://www.carminepizzadautore.com/
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Pizza Baar, the new project of Marco Radicioni and Gianni Olimpo, opens in Rome.
In Rome opens Pizza Baar, a new project conceived by Marco Radicioni, founder of Otaleg! and reference in the world of contemporary artisanal ice cream, along with Gianni Olimpo, expert in specialty coffee and key figure in the construction of the format. By their side, two young professionals who contributed to the development of the project both on the entrepreneurial both on the creative and values.
The concept of Pizza Baar takes inspiration from the bar of the 1970s as a place of spontaneous gathering, exchange e everyday life. A time when the bar was the real hub of the neighborhood, crossed by different generations. A model that surprisingly returns today and that here is reinterpreted with a contemporary look, able to dialogue with new languages and new consumption habits.
Pizza Baar
Via di Donna Olimpia, 71 00152 Rome
Tel. +39 06 92599250
Instagram: pizzabaar.roma
