Even if we generally prefer Neapolitan pizza, we obviously know that it isn’t the only pizza we have in Italy, but that every area has its own dough. In Rome, for example, the dough is highly hydrated, but thin and crispy. In South Italy, instead, the base is thicker while the crust is thin and crumbly. Not to talk about the many types of focaccia: that from Apulia and from Genoa are just two of the most famous ones.
The queen of Piedmont tradition is less known in the rest of Italy, but surely as good as the other ones: we are talking about “pizza al tegamino”, a pizza baked in a wood oven inside a round pan, which dough is high and thick, in one word tasty.
We ate our first pizza al tegamino at Il Padellino, an informal place, which menu is very similar to Amici Miei and La Lettera (they all belong to the same owner). Tasty appetizers (like fried pizza dough with stracchino cheese and Parma ham) and rich desserts (you’d better pick meringue cake with melted chocolate), beside pizza al tegamino, that is their speciality…
Here pizza is small but high, with a soft heart covered by a crunchy crust, available in classic flavors (Margherita, 4 Stagioni, Diavola…), tastier flavors (Burrata cheese, Pear and Gorgonzola cheese, Rapini and sausage) or… why not both? Just ask. Don’t forget to ask what the flavor of the day is. And don’t pay attention to its dimension: although it looks small, it will eat your fill. And if not, you can always order “farinata”, a sort of pancake made of chickpea flour, typical of the Ligurian Sea coast.
Another thing you don’t want to miss is dessert: it is probably their strong point (have you ever heard of Amici Miei pastry shop?)
To summarize, Il Padellino is a nice place and the food served is so good that you’ll easily forgive the some staff behaviors.
Where: Corso Vinzaglio, 21, 10121 Torino TO