Diecilire

La Pila, more than a village, is an obligatory passage for those who cross the island centrally from north to south or vice versa. Diecilire is not on the main road, it is outside the flow but inside the centre, but it is also the only light on after sunset.

It literally represents a bottleneck. Going up the road, on the left the Pizza Lab, on the right the Enoteca. Lorenzo wanted to divide the two.

The furnishings and style of the renovation are a mixture of rustic and simple, a perfect combination that perfectly matches the village where it is located.

Margherita

To the eye as you would expect, the only peculiarity, the mozzarella fiordilatte lying on a very thin layer of tomato puree is literally torn by hand, and on it is sweetly placed a basil leaf. Tasty, there is little to add, the dough looks more like a pinsa more than a pizza, its the same for all slices and its really special, thick at the sight, fine and delicate on the palate. Although the pizzas are pre-prepared and before being served briefly heated, the fragrance of the dough is there and accompanies you from the first to the last bite.

Margherita scomposta 

Interesting interpretation by Lorenzo of the historical Margherita. In order: dough, mozzarella stracciatella, dried tomatoes, basil leaf. There is not much to say, the stracciatella is fabulous, if then fresh as in this case, “libidine” is the only word you can use. The dried cherry tomato gives a touch of sweet, formidable. The funniest part? Lick your fingers as the stracciatella drips down our hands.

Trancio dolce

Dough cooked with grapes, mascarpone cream and dark gianduia, a perfect marriage for the palate. The Elbana white grapes are placed on the dough before cooking. Mascarpone cream to follow and gianduia cream to finish. Interesting are the different temperatures of the bite, the berries still hot from the oven, the mascarpone cream at room temperature and the warm, simply touching gianduia fondant.