Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Gordo, a standout dish that steals the show with its bold, comforting flavors. The overall vibe is warm and unpretentious, celebrating honest, satisfying food.
“This is a tiny Roman pizzella with pork rind ragu, cave smoked goat ricotta, bay leaf powder, and a sardella emulsion. It looks like a miniature pizza. The base underneath is ultra crispy. There's a smoky note both in the grated ricotta on top and in the slightly spicy little sauce.”
What creators say
1 creator has covered Bob Alchimia A Spicchi. Most active: Cosa mangiamo oggi?
Bob Alchimia Salata in Montepaone, Calabria, is a pizzeria by Roberto Davanzo, renowned for its innovative and creative pizzas that break traditional molds, using unique ingredients and techniques.
Dishes mentioned
- Capocollo, White 'Nduja, Lardellato, Pancetta
- Soppressata
Supermarinizia
This is a marinara reimagined on a steamed focaccia. It's basically butter and tomato. On the base there's a smoked roasted tomato cream, basil cream, white garlic, oregano, puffed capers, anchovies marinated in ponzu, and what looks like fake chocolate on top is actually made from black olives and licorice. It's delicious. When I bit into it, I expected that Magnum ad 'crock' sound, and it delivered. The olive 'chocolate' bar is genius.
Metamorphosis
This is a conceptual pizza that wants to be a chicken, a chicken that wants to be a pizza. The crust has been replaced by chicken skin that adhered perfectly to the dough. The fat from the chicken skin is worked into the dough, creating a brioche-like texture. Inside there's smoked Reggio Calabria peppers, slightly spicy, chicken cooked at low temperature, a chicken demi-glace, vinegar gel, and a buttery herb wafer. I suggest pressing it and eating it upside down. The outer chicken skin is the fun part, but the inside is a real joy too.
- Hazelnut Focaccia with Porcini
