Eating a pizza in Catania can often be an exciting experience. We are so good in the art of cooking (and, in this case, of the oven) that each pizzeria has what we could define its trademark, which makes its pizzas recognizable and enjoyable for very specific characteristics.
We at Curtigghiu have focused mainly on two aspects to characterize ours: quality and “ southernity ”. We sought the first in the quality of the selected raw materials; the second, in their juxtaposition.
If the Saharan thirst effect and swollen belly is what you fear most and keeps you away from eating a pizza, at Curtigghiu you can rest assured: ours is a highly digestible dough , designed to make you enjoy not only pizza at the table, but also his “memory” once back home.
Ours is a long leavening dough: it is left to rest for a period of time so that the mixture “ripens” and becomes more digestible even for the most capricious stomachs.
Each of our pizza, in fact, has a 72-hour leavening behind it . If on the one hand this slow process helps the pizza to be soft and crumbly (also avoiding the use of an excess of yeast, which interacts with the intestinal balance), maturation means that the complex structures of the flour (proteins, sugars) have the time to break down into simpler and therefore more easily digestible elements.
The raw material was also carefully selected. For our pizzas we have chosen a nine-grain flour that contributes with its varied flavor to the goodness of what we bake day by day.
Amatriciana, Carbonara, Gricia, Parmigiana: no, you are not wrong on the menu page, you are really reading the pizzas! In our proposal as for a pizzeria, we wanted to re-propose that feeling that guided and inspired us in the celt of dishes: the love for southern cuisine for the ingredients that, from region to region, make it typical. This is how the Parmigiana pizza was born , for example, which unfolds the ingredients of one of the typical dishes of the island cooked in the Catania style (and therefore with the “reinforcement”: eggs and ham!), Or the carbonara , which brings at the table a very tasty crispy bacon accompanied by flakes of pecorino romano and egg.
Taking as a starting point some raw materials traditionally used in regional kitchens, creations come out such as chicory pizza , where the vegetables of Roman cuisine par excellence are offered sautéed with oil and garlic, or the Calabrian pizza , where the absolute protagonist is chilli: spicy salami and nduja.
A walk in the center of Catania as a prelude to a steaming pizza: a perfect combination for any season of the year. One step away from Via Etnea, Via Santa Filomena establishes itself as one of the most popular food districts in the city. Among the many clubs, a shower of lights illuminates the outdoor tables, under a welcoming green awning: it is the Curtigghiu!
Come and visit us to take a journey through the flavors of our island and all of Southern Italy: start your dinner with a Sicilian mixed fry , ask us for advice on which craft beer to choose and order your favorite pizza among the many on the menu.
Book your table now: call +39 095 586 1352 and join us in Via Santa Filomena 10.
… Or, if you prefer a Netflix-sofa evening, the Curtigghiu becomes your pizzeria at home : order with Glovo or Prestofood to receive your choice from the menu at home.