ristorazione — Lecce · Puglia
In the baroque heart of Lecce, where golden tufo stone draws endless perspectives, Celsius Pizzeria has chosen to reinterpret the art of pizza with technical rigour and Salento ingredients. An address that intrigues from the very threshold.
The entrance to Celsius Pizzeria opens onto a space cared for down to the last detail, where hospitality is the first gesture of attention. Customer reviews describe a clean, attentive setting, suited equally to a dinner for two or an evening among friends, with service that keeps its pace even at full capacity.
In the dining room, the rhythm is precise and measured. Service — fast and without waiting, according to those who have experienced it — also brings gluten-free bases to the table, prepared in a dedicated kitchen with separate utensils and a master trained in handling products for coeliac guests: an attentiveness that turns a dietary constraint into genuine hospitality.
At the stoves, technique is at the heart of the story. Gianmarco Serratí, master pizzaiolo trained at Grandi Molini Italiani, brought to Lecce the exclusive double steam-baking method: dough at 85% hydration, soft inside and golden outside. Three variants — wholemeal, black vegetable charcoal, five grains — accompany a dried sourdough starter that works slowly.
The finished dish carries Ruggiero peeled tomato and Deliziosa fior di latte, hand-cut with a knife. The page tells the rest.
