Spaccafrutta

The Naples-style pizza restaurant not only provides pizza, but also has a large glass workshop on one side to make sourdough bread. Because Hu Zi has been lurking in the Hamburg Italian group for a long time, he got the first-hand opening time, and asked two other pairs of friends to go to the restaurant excitedly. - Pizza: The pizza dough uses Italian starter Biga. Although there is a bit of bread feeling on the edge, it is lighter overall, so you won’t feel too heavy after eating. The dough is also well-risen, and neither of them has been drinking water since lunch. The price is equivalent to the ingredients of the topping, which is basically between 9-13.5 euros/price. Only one with truffle slices costs 16 euros. Many ingredients come from Sicily. The store does not specifically write XX cheese DOP (certificate of origin) on the menu because it thinks this is just a marketing gimmick and unnecessary. - Margherita: Margherita pizza, the flavor of the tomato sauce is a bit light, and the mozzarella cheese is too prominent. In addition, there is a bit of liquid on the topping. - Salsiccia: Italian sausage pizza, toppings are Scamorza cheese, Italian sausage and mushrooms. Scamorza cheese is a slightly stronger cheese, which can match the flavor of mushrooms. In comparison, the presence of Italian sausage is a little weak. Both of them think that it will be more delicious if more sausage is added. One of the group ordered Calzone, saying that it was very delicious, but this British guy always commented that everything he ate was particularly delicious... Another different one was Tartufo. After taking a bite, the cheese flavor was very strong, and the taste of the truffle slices itself was too light. Speaking of truffle flavor, in fact, some restaurants use artificially synthesized "truffle oil" to increase the flavor, so when you encounter cheap dishes with super strong truffle flavor, you basically have a question mark in your mind.