By giving new life to an ancient factory, Luisa Giannini has brought the flavour of Roman pizza alla pala to the island of Malta. Four types of flour are used to form a light and fragrant dough which becomes a base seasoned with selected ingredients combined with taste and creativity. We recommend the Sarciccia patà with roasted potatoes, sausage, fior di latte and rosemary; and the Colosseo with fior di latte, porcini mushrooms, garlic, chilli pepper and a mix of grated cheeses. To drink a nice selection of little-known Italian wine labels.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
