Marechiaro — Restaurant in Piacenza

the contest for the best pizza in town continues. after months, i finally got around to trying this spot, highly recommended by my grandpa, who used to go there when he was young and remembers it as the place for pizza. many years have passed, but stepping inside feels like stepping into the seventies. the decor hasn’t changed, and the whole place has a charming time-capsule vibe.

unfortunately, the service matched the pace of a different era too slow, very slow. it took about 10 minutes just to get the menu, which was already a red flag. sure enough, the wait for the pizza was at least half an hour after ordering.

the pizza dough was a bit too hard, tough to cut, and slightly burnt around the edges. but to be fair, the toppings were generous and good quality, and the overall flavor wasn’t bad.

dessert also took way too long to arrive, especially considering it was premade. the profiteroles were decent, big portion and tasty enough, but clearly frozen and not made in-house.

on the bright side, prices are cheaper compared to other pizza places in town.

so, to sum it up: if you don’t mind waiting over an hour for a retro experience and an average pizza at a lower price, this might be your spot. just don’t...

Mi sono recata in questo locale per pura curiosità, dal momento che già mia madre vi aveva cenato quando si era appena trasferita a Piacenza, 18 anni fa. Già quella volta considerava la pizza quasi nella norma, ma la voglia di dare una seconda possibilità al luogo ha avuto la meglio: è stato un grave errore. Da persona che il sud lo visita e apprezza annualmente, trovo che sia un insulto insinuare che questa sia una pizza napoletana: in primis la forma è palesemente irregolare e non credevo potessi vedere tale risultato da dei presunti professionisti; l'impasto, poi, è sottilissimo, dalla consistenza di un cracker e insipido. Già dovevo intuire la qualità della pizza dal fatto che sul fondo di questa utilizzassero la semola invece della farina. Davvero terribile. I tempi d'attesa, infine, sfiorano l'ora e per una margherita mi sembra assurdo. Del personale, solo una ragazza provava a essere rassicurante nei confronti della clientela, mentre gli altri erano delle vere e proprie amebe. Un locale bocciato su...

I thought Italy was the birthplace of pizza, but why do you make it look so bad? the dough was rubbery and burnt. After eating, I had to clean my face from soot for a long time. In addition, pizza could be cut into pieces. And in conclusion - I have not yet met the traditional Diavola pizza with the addition of...