It is located in the historic center of Trapani ReBuild, a pizza that wasn’t available in the city. Marco Pecorella, owner and pizza chef, brought something new: a pizza created by a Neapolitan and become contemporary, but he is certain of it: “Mine is a gourmet dish”.
“A year ago – Pecorella tells us – I changed mine concept and type of pizza that I propose and customers have noticed the difference”.
After several years in management, Marco Pecorella opened his restaurant in 2022. A pizza contemporary round, with 100% preference and a percentage of wholemeal, all with Petra flours. The process is 70% hydrated with the use of mother yeast.
“What is most appreciated is the digestibility. When customers finish eating they immediately want another one. This means that a light pizza is offered, with attention to detail and beautiful to the eye.”
Beautiful to look at, yes. Because the pizza chef creates, imagines, tries and succeeds. There will be a new addition to the menu soon. A pizza with tuna sashimi on a base of margherita with mint, basil perlage, lime, pepper, stracciatella, Himalayan pink salt, chilli pepper threads and oil. But among the creations very popular and innovative there is also the one with Patanegra and sliced truffle or the one with Bronte pistachio pesto, Bufala campana, Gambero Rosso from Mazara del Vallo, lumpfish roe, dried tomato cream and whole pistachio.
Pecorella was born a pastry chef, but approached the world of pizza 8 years ago. Now he wants to innovate its menu soon offering a different pizza on the shovel and presented in a rectangular shape. He tells his customers: in his restaurant they use great flours, a new school but everything based on ancient wisdom. Because even in the new idea of contemporary pizza, tradition is always present.
ReBuild Pizza Gourmet
Piazza Vittorio Veneto 1/3, Trapani
T. 389 179 9338
Closed: Monday
Holidays: November
Credit cards: all
Parking: no
Tablecloth: yes
