While staying for a week at Villa Ketty (see also our separate review on Villa Ketty), we ate four times at Pizza a Metro. Usually we prefer changing restaurants to try out different cuisines, but in Pizza a Metro, the realm of Mr. Mario from Villa Ketty, we found so much excellent and different, local dishes to experiment that we came back. Of course we had pizza, always very tasty and perfectly cooked. In particular, the use of green vegetables gave a fine equilibrium to the overall flavor, with a bit of bitterness. We also had pasta that was cooked just al dente, with sauces that were not too watery but condensed enough to fully impart their fragrance. For instance, we had linguine al cartoccio, cooked then finalized in aluminum foil with shellfish; vermicelli al vongole veracci, a classic from the Neapolitan area, with very large vongole; pasta with funghi porcini (boletus) sauce.
In terms of fish, we tasted a fritura of small fishes and algua, with a very light dough; spigole (whole fish) cooked in a crust made of flour and salt, very delicate and not overcooked; swordfish (pesce spada) grilled. Of note was a "basic" winter minestrone, very green, a bit bitter, with scarolle, winter brocolli, chicoree, dense and very intense. We did not try many desserts, not being hungry enough, but those we had were, also, just rightly balanced in taste. A characteristic of the house is that everything is fresh, cooked in the restaurant, including the dough for pizza, cakes.
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