The Magatama pizzeria in Acireale has launched the summer menu and a new tasting path where the pizza is available in different methods such as the pan, the contemporary or the cartwheel.
This interesting and innovative entrepreneurial project is the result of a long friendship between Francesco Pizzo, Marco Zanti and Andrea Anastasi, three young Sicilians who, after various experiences in the restaurant sector, decided to open this place which includes bistro, sushi and pizza lab. The skill of the three patrons was precisely the ability to combine the three different types of gastronomic experiences, making them top notch and trying to leave any type of customer happy, especially when spending an evening in this oasis of taste.
Magatama focuses on meticulous work done every day of research and passion, both for the cuisine, sushi and pizza world, combining wines, cocktails and drinks in a studied and balanced way with the dishes offered on the menu, this allows for continuous innovation in the sector and in the service.
In this new menu, the red prawn is a must accompanied by buffalo stracciata, emulsified carrots, endive and peppers but also the anchovies that are fished in this period on the entire Ionian coast of Eastern Sicily, as well as trunzo cabbage, truffles, courgette flowers; all these are the ingredients that are the protagonists of seasonality and of the place where the dough meets the imaginative hand of Giuseppe Pavone, a Sicilian pizza chef who looks to the future of contemporary pizza.
In addition, the expressed quality of the cuisine, the plus of the gastronomic project is certainly the venue which is characterized by a contemporary and comfortable style which, with its internal and external area overlooking the cathedral, manages to gain the attention of the many tourists who frequent the center of Acireale, and of the residents who have chosen it, for this reason, as a point reference point for both lunch and dinner.
Returning to the pizzeria, the young Pavone certainly cares about achieving a perfect balance between flour and hydration in his pizzas. Going into detail about its contemporary mixture we find it light, crunchy and tasty. The pizzas on the menu are creatively combined and also allow each raw material used to be enhanced. A truly excellent compromise between the Neapolitan style, soft and honeycombed, and the Sicilian one which certainly stands out for its crunchiness.
“My pizza – says Giuseppe Pavone, pizza chef from Magatama – it is the result of years of training, experiments and intuitions that have allowed me to personalize my dough which here in Acireale is receiving positive feedback from the people who come to visit us every day. I also look carefully at the entire manufacturing process through the choice of stone-ground flours, giving a long leavening and good hydration to the dough which always makes my pizza meltable, light but above all digestible.”
Here are the pizzas we tasted for you:
Another of the gems on the menu, a few simple ingredients with delicate flavours. Padelinno base garnished with red prawn stracciatella, lime zest and truffle pearls. The strong taste of the prawn is enhanced by the fresh note of the lemon and the delicacy of the stracciatella that caresses the palate. Crispy and soft dough at the same time.
A brand new one on the menu consisting of fior di latte, leek and carrot cream, endive, pecorino romano DOP fondue, speck, Senise PGI crusco pepper, DOP extra virgin olive oil. An explosion of unique flavors and a pizza characterized by a good combination and sweet and acid relationship, where the right quantity of ingredients gives proportion and allows you to savor the freshness of all the ingredients.
Magatama
P.za Duomo, 16, 95024 Acireale CT
Tel. 095 816 0148
www.magatama.it
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