Duecento Grammi Pizzeria Gourmet

Came to this place a bit early right as they opened. The heat wasn't on and even after they turned it on it was still cold. They served me a cold crockett and the pizza was average with bland mozzarella. Waitress was friendly and attentive though. In summary I wouldn't eat hear again.

My search for pizzas more niche and less blasoned continues and brought me this time in that march, province of cheese and exactly to the gram pizzeria. I begin as always from the moment of booking, because for me the evaluation takes into account the experience to , and I must say that this time I was pleasantly surprised of the speed in the answer happened all on ig), and of kindness. the kindness I found myself once I got to the place. the staff was kind, courteous, attentive and smiling that prepares the mind well. the room very nice, clean, enough space to allow a right distance between the tables that, beyond the provisions for covid, which always well wanted. being in commensali, we start from the frittatines of pasta present on the menu that were just of types or carbonara, cacio and pepper, and pasta and potatoes. my favorite was the latter even if the pasta I found a little too cooked, totally rejected the carbonara because it was perceived only the yolk both to the nose and to the palate, indifferent the cacio and pepper because it did not feel the sprint of the cacio. all lacked a bit of character, a real sin because the fried was really well executed. we chose our three pizzas asking for the courtesy they would serve once at a time. the choice of pizzaiolo as first pizza was the "nine maria fritta and dried in the oven with sauce to the geese. I was titubante because between fried and geese I feared it was too much. instead I open a world of flavors, balances, master cuisine. fried pizza better consumed until now in my life, soft and soft inside almost melted and crispy out thanks to a perfect fried. the Genoese was very Gothic and very well done. only defect as I already had the opportunity to report was the temperature of the sauce a little cold compared to the base. Too bad you really deserve. the second pizza was the flavors of autumn: pumpkin, porcini, sausage, provola and scaglie di caciocavallo. excellent also thanks to the excellent quality of the ingredients. finally the paesana with vellutata of friarielli, sausage, mozzarella and petals of almonds. very well also this despite the velvety curtain to damp too much that aggressive touch that expects from the friarielli. we drank a great Tuscan tide doc, moraillino cherry of scansano I found a spectacular basic pasta, that the day after good in the same way, as it had just been done, an excellent shelf life both for consistency, and aromas that flavors. Congratulations.

A family pizza, excellent and quality products. delicious pizza, very nice local and very kind staff. honest prices. we were very satisfied.