The story
L'Evoluzione Pizza di Lele Scandurra in Catania has earned a Two Spicchi Gambero Rosso award for its refined tasting menu, which reimagines Sicilian pizza traditions through innovative techniques and high-quality ingredients. As Frama Twins noted in their review, this is "one of the best pizzerias in Catania," and the experience lives up to that billing.
The tasting menu showcases creative interpretations of classics, from a Ban con Caponata e Polvere di Cacao to the Pizzetta Catanese Secondo Lele. Standouts include the Pizza al Padellino with prosciutto crudo, figs, and pesto, and the Non Bufala—a clever twist on the Margherita. Desserts like the Crispella Dolce and Tortino al Mandarino with chocolate base round out a meal that feels both elegant and deeply rooted in local flavors.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers rave about the "Non bufala" pizza, praising its perfectly blistered, airy crust and creamy, milky cheese. The overall vibe is one of joyful, artisanal mastery that elevates Neapolitan pizza to an unforgettable experience.
“This is a contemporary Neapolitan-style pizza with a 160g dough ball, high and alveolated crust. Topped with San Marzano tomatoes, buffalo mozzarella slightly cooked, confit cherry tomatoes, and basil. The ingredients are simpler than the previous course. The confit tomato pushes a bit more in this pizza. The dough is slightly crunchy, except the crust which is crunchy on the outside and very soft and alveolated inside. The sauce is more sour compared to other pizza sauces, without that sweet note. It reminds me of the Neapolitan pizzas we had in Naples, but the dough here is a bit crunchier.”
What creators say
1 creator has covered L'Evoluzione Pizza di Lele Scandurra. Most active: Frama Twins
- Frama TwinsLoved
Menù DEGUSTAZIONE in una delle PIZZERIE MIGLIORI di CATANIA premiata Due Spicchi Gambero Rosso · @ 0:20
L'Evoluzione Pizza di Lele Scandurra in Catania offers a refined tasting menu that reimagines Sicilian pizza traditions with innovative techniques and high-quality ingredients, earning a Two Spicchi Gambero Rosso award.
Dishes mentioned
Ban con Caponata e Polvere di Cacao
This is a soft, fluffy ban with a homemade caponata and cocoa powder on top. The caponata is really strong in flavor, and the cocoa gives a contrast that hits as an aftertaste. It's a mix of sweet and savory that intrigues me. You have to try it to understand the taste.
Pizzetta Catanese Secondo Lele
This pizzetta is completely revolutionized compared to the classic Catania pizzetta. It has three cooking stages: steam at 130°, fried at 180°, and static at 250°. The dough is semi-whole wheat without lard, 100% genuine. The ingredients are the same as the classic but elevated: Siccagno red tomato passata, Belice pasta, black olive emulsion, and Etna oregano. The olive oil from Consoli gives it an extra character — it's light, fresh, and you can really tell the difference from supermarket oil. The dough is golden, crunchy on the outside and soft inside, with very stretchy mozzarella and a good amount of tomato. When you bite into the olive, it makes you even happier. This is the most requested appetizer now.
Pizza al Padellino con Prosciutto Crudo, Fichi e Pesto di Erbette
This pizza has a base of yellow tomato passata, 24-month prosciutto crudo, herb pesto, figs in double consistency (jam and whole pieces), and extra virgin olive oil aromatized with chocolate. The dough is incredibly soft, like a cloud. It gives a particular freshness, and the chocolate adds a crazy note. The dough is really soft and good. I'm not sure if it beats the pizzetta, but it's very good.
Non Bufala
This is a contemporary Neapolitan-style pizza with a 160g dough ball, high and alveolated crust. Topped with San Marzano tomatoes, buffalo mozzarella slightly cooked, confit cherry tomatoes, and basil. The ingredients are simpler than the previous course. The confit tomato pushes a bit more in this pizza. The dough is slightly crunchy, except the crust which is crunchy on the outside and very soft and alveolated inside. The sauce is more sour compared to other pizza sauces, without that sweet note. It reminds me of the Neapolitan pizzas we had in Naples, but the dough here is a bit crunchier.
Assoluto di Melanzane in Versione Romana
This is the absolute of eggplant in Roman style. A smaller 180g dough ball, rolled out with a rolling pin, very thin and crunchy. Base of yellow tomato passata, dried tomato capuliato, four consistencies of eggplant: cream, smoked eggplant in the base, thin crunchy fried chips, and battered breaded fried truci. Fresh basil and dollops of salted ricotta cream. The capuliato gives that extra touch. The crunch is really felt, the pizza is nicely charred underneath. The flavors are very strong, recommended for those who love strong flavors. I was emotional the first time I tried it, but this time I didn't have the same surprise because I expected it. Still very good. The Roman-style dough is really crunchy.
