A Trip to the Anticus: Exploring the Heart of Neapolitan Pizza's Origins
In the heart of Pozzuoli, Italy, a culinary gem named Anticus has been captivating taste buds since its opening in 2017. The restaurant, run by Manager Nino Lombardi, is a testament to the perfect blend of tradition and innovation.
Anticus prides itself on its dedication to quality, with every pizza made using dough aged for 48 to 72 hours, crafted from high-quality flours. The restaurant's Instagram handle, @anticus.pozzuoli, offers a glimpse into the culinary delights that await visitors.
The interior of Anticus is modern and warm, offering a unique ambience that complements the stunning view of the Macellum ruins. The service is characterised by warmth and hospitality, ensuring a memorable dining experience for all guests.
Anticus's menu showcases the best of Campanian cuisine, with dishes such as fried anchovies with mint and risotto with squid ink, citrus fruits, and bottarga. The "Nuda e Cruda" pizza, featuring buffalo mozzarella, datterini tomatoes, rocket, 18-month-aged Parma ham, and Grana Padano, has been particularly impressive.
Occasionally, the dough may be infused with turmeric or activated charcoal for a unique twist. Anticus also caters to guests with gluten intolerance, with a separate oven station dedicated to their needs.
The reporting on Anticus marks the first time Solingen's website features a restaurant in Italy. This collaboration showcases how Solingen's journalistic work connects Solingen and Campania, bridging cultural gaps through the shared language of food.
To learn more about Anticus or to make a reservation, visit their website at www.anticuspozzuoli.it or call them at 39 376 1433394. Anticus can be found at Via A. Maria Sacchini, 2780078 Pozzuoli (NA), Italy.
Experience the perfect balance of tradition and innovation at Anticus, where every dish is a testament to craftsmanship and attention to detail.
