ristorazione — Gatteo a Mare · Emilia-Romagna
On the Romagna coast, just steps from the Adriatic, Al 23 brings the tradition of Neapolitan pizza to Gatteo a Mare: long-fermented dough, a wood-fired oven, and a seafood kitchen that keeps an eye on the local territory.
Once past the threshold on Via Matteotti, you find yourself in a space designed for comfort: the staff are attentive and always available, with Massimo in the dining room remembered by guests as a host passionate about his work. The venue welcomes families with care, and attention to children is felt in the details of the service from the moment you walk in.
The dining room speaks to an idea of dining that never gives up on visual care: every dish arrives finished down to the smallest detail, visually accomplished and rich in flavour, as more than one guest has noted. An unexpected touch is the little robot that carries the pizzas to the tables — a detail that amuses and lightens the atmosphere without taking anything away from the quality of the service.
The heart of the venue is the wood-fired oven: here the dough, worked through a fermentation that reaches eighty-seven hours, becomes Neapolitan pizza in the most precise sense — light, with a pronounced crust, also available filled. The kitchen sits alongside the Neapolitan tradition of starters, with pasta fritta napoletana (fried dough starter) opening meals as custom dictates.
From pizza with a filled crust to seafood specialities: the page tells the full menu and how to reach Al 23 in Gatteo a Mare.
