Arte Bianca, with restaurants in Aljezur, Arrifana and Sagres, integrates the list of the 50 best pizzerias in Europe, one of the most prestigious international competitions in terms of evaluating Italian pizza.
According to Emanuele Zingale, chef and pizaiolo White art, «the dough is the key element of pizza», which, in this restaurant, is made with selected and natural Italian flours and two very special ingredients: «affection and love».
«It was with great satisfaction that we received this distinction, because it took many years of research and improvement to arrive at these pizzas», emphasizes Emanuele Zingale to the Sul Informação.
This Algarve pizzeria is now part of the 50 Top Pizza, which evaluates restaurants based on various criteria such as pizza (and its ingredients), service, space, waiting time, the existence of a wine list. (with local and regional products), beer (with a preference for artisanal products) and a wide range of drinks.
Ao Sul Informação, Emanuele Zingale explains that it was «a surprise» to receive the news that the restaurant would become part of the top 50. According to the chef, Arte Bianca received, without knowing it, at the beginning of the year, the visit of the inspectors, who were there as customers. In February, a letter arrived with the great news.
For Manuela Mattavelli, founder of the restaurant, «this award reflects the pillars on which the White art – love, passion, innovation and development – always with the aim of making each customer fall in love with the dishes we serve».
«Our idea is to reveal the simplicity of Italian cuisine in this dish considered common, but which, for us, is not», explains Emanuele Zingale, referring that, at Arte Bianca, the ingredients are as natural as possible, coming directly from Italy or from local producers.
Currently, the restaurant offers four varieties of pizza dough: Pizza & Pasta Gourmet, made with mother dough, after a long fermentation, natural maturation and leavening for a minimum of 72 hours; La Nuvola di Arte Bianca, the most recent innovative product, made with high hydration fermented dough, with 90% water and a long fermentation at different temperatures; Wholemeal pasta with mother dough, made with natural flour that follows a long fermentation and natural maturation, with a minimum of 72 hours; and the gluten-free pasta, a mother dough made with natural flours after a long fermentation (minimum of 72 hours) and natural maturation.
Pizza prices range from 8,80 euros (Margherita) to 14,50 euros (Spring).
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