Pizza Margherita dominates Al Pomodoro. eat and drink

The restaurant’s artisanal workshop prepares fresh masses the old-fashioned way

Chema Ferrer

Pizza is undoubtedly one of the most loved, popular and popular Italian culinary creations. Its most basic variety, the Margherita pizza, was created in Naples and is made with few ingredients, although they must always be of good quality; pandolino), buffalo mozzarella, a drizzle of extra virgin olive oil and perfectly baked. A popular story dates the invention of the Margherita pizza to 1889, when a Neapolitan pizza maker named Raffaele Esposito, who wanted to honor the visit of Queen Margherita of Savoy and her husband King Umberto I to Naples, decided to create a pizza that featured the ingredients. The colors of the Italian flag are red (tomato), white (mozzarella) and green (basil). This legendary recipe, and of course the quality and authenticity of its ingredients, was made in Valencia Italian cuisine restaurant Al Pomodoro, is a true classic in the city since it opened its doors in 1998 on Calle del Mar, in front of the Valeriola Palace. And here it goes. Responsible is Vicios Food Group, which owns other quality restaurants in the city.

The restaurant’s star dish is certainly the pizzas, with 24 to choose from, all of which reflect the Italian tradition and, of course, its products. The flour used for the dough is from the Il mio Sacco factory in Mantua, the mozzarella they use is from Campania DOP buffalo milk, and all the tomatoes used in any of their sauces are of the pendolino variety.

Fresh pasta tortelloni.

Fresh pasta

The restaurant has its own personality, both for decoration, furniture and dishes, there is no shortage of details. The same goes for the dining room staff, they make you feel at home and the proof is the loyal customers who enjoy their cuisine; Laura Motolesse, her alma mater, tells me that when something on the menu has to be changed, there is a gastronomic drama among the customers, because there are many who later crave dishes that can no longer be tasted… and that’s it. . time it takes to return to the letter to satisfy them.

Fresh pasta is another staple of his kitchen, made in his workshop and ready, recommended examples: rustic tortelloni stuffed with cottage cheese, ham and spinach and coated with gorgonzola sauce and walnuts or Rigatoni Gorgo e Tartufo, guanciale, gorgonzola, truffle, cream…

For those who don’t know, cook pot roast, very typical of southern Italy; a kind of mini fried calzone with different fillings, such as Cascione fiarello, stuffed with mozzarella, Italian sausage and turnip tops, or Cascione diavolo, stuffed with mozzarella, sausage, spicy salami and nduja (spicy sobrasada).

The wine list is a good representation of the Italian influences, although if one is more into beer, they also have a good cellar of these, the perfect selection to complement the dishes served.

It has a menu of the day, Our menu (tasting) and as an interest have delicious gluten free offerings. oh I forgot, don’t hesitate for dessert, ask for the Sicilian Canolo, it’s perfect.

Sicilian Cannolo.

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