Da Umberto – Pizzeria Contemporanea

𝙴𝚛𝚊 𝚒𝚗𝚒𝚣𝚒𝚘 𝚒𝚗𝚟𝚎𝚛𝚗𝚘 𝚍𝚎𝚕 𝟸𝟶𝟷𝟹 𝚚𝚞𝚊𝚗𝚍𝚘 𝚄𝚖𝚋𝚎𝚛𝚝𝚘 𝙲𝚘𝚜𝚝𝚊, 𝚌𝚕𝚊𝚜𝚜𝚎 𝟷𝟿𝟿𝟸, 𝚊 𝟸𝟷 𝚊𝚗𝚗𝚒 𝚕𝚊𝚜𝚌𝚒ò 𝙻𝚞𝚌𝚌𝚊 𝚙𝚎𝚛 𝙻𝚘𝚗𝚍𝚛𝚊 «𝚂𝚝𝚊𝚗𝚌𝚘 𝚍𝚎𝚕𝚕𝚊 𝚜𝚘𝚕𝚒𝚝𝚊 𝚛𝚘𝚞𝚝𝚒𝚗𝚎 𝚎 𝚍𝚎𝚕𝚕𝚊 𝚜𝚒𝚝𝚞𝚊𝚣𝚒𝚘𝚗𝚎 𝚍𝚎𝚕 𝚗𝚘𝚜𝚝𝚛𝚘 𝚙𝚊𝚎𝚜𝚎, 𝚙𝚛𝚎𝚜𝚒 𝚌𝚘𝚛𝚊𝚐𝚐𝚒𝚘 𝚎 𝚜𝚊𝚕𝚒𝚒 𝚜𝚞𝚕 𝚙𝚛𝚒𝚖𝚘 𝚊𝚎𝚛𝚎𝚘. 𝙸𝚗 𝙸𝚗𝚐𝚑𝚒𝚕𝚝𝚎𝚛𝚛𝚊 𝚝𝚛𝚘𝚟𝚊𝚒 𝚞𝚗 𝚒𝚖𝚙𝚒𝚎𝚐𝚘 𝚌𝚘𝚖𝚎 𝚕𝚊𝚟𝚊𝚙𝚒𝚊𝚝𝚝𝚒 𝚒𝚗 𝚞𝚗 𝚛𝚒𝚜𝚝𝚘𝚛𝚊𝚗𝚝𝚎 𝚐𝚒𝚊𝚙𝚙𝚘𝚗𝚎𝚜𝚎: 𝚎𝚜𝚙𝚎𝚛𝚒𝚎𝚗𝚣𝚊 𝚙𝚎𝚛 𝚗𝚒𝚎𝚗𝚝𝚎 𝚙𝚘𝚜𝚒𝚝𝚒𝚟𝚊 𝚌𝚑𝚎, 𝚍𝚘𝚙𝚘 𝚌𝚒𝚛𝚌𝚊 𝚝𝚛𝚎 𝚖𝚎𝚜𝚒, 𝚖𝚒 𝚌𝚘𝚗𝚟𝚒𝚗𝚜𝚎 𝚊 𝚏𝚊𝚛𝚎 𝚛𝚒𝚝𝚘𝚛𝚗𝚘 𝚊 𝙻𝚞𝚌𝚌𝚊. 𝙼𝚒 𝚜𝚎𝚗𝚝𝚒𝚟𝚘 𝚜𝚘𝚕𝚘 𝚎 𝚜𝚙𝚊𝚎𝚜𝚊𝚝𝚘 𝚎 𝚕𝚊 𝚗𝚎𝚐𝚊𝚝𝚒𝚟𝚒𝚝à 𝚖𝚒 𝚌𝚘𝚗𝚍𝚞𝚜𝚜𝚎 𝚊 𝚖𝚘𝚕𝚕𝚊𝚛𝚎.»𝚃𝚛𝚘𝚟𝚊𝚗𝚍𝚘𝚜𝚒 𝚍𝚒 𝚗𝚞𝚘𝚟𝚘 𝚊 𝚜𝚌𝚘𝚗𝚝𝚛𝚊𝚛𝚜𝚒 𝚌𝚘𝚗 𝚕𝚎 𝚗𝚞𝚖𝚎𝚛𝚘𝚜𝚎 𝚍𝚒𝚏𝚏𝚒𝚌𝚘𝚕𝚝à 𝚍𝚎𝚒 𝚐𝚒𝚘𝚟𝚊𝚗𝚒 𝚍𝚒 𝚘𝚐𝚐𝚒, 𝚏𝚛𝚊 𝚕𝚊𝚟𝚘𝚛𝚘 𝚎 𝚜𝚌𝚊𝚛𝚜𝚎 𝚘𝚙𝚙𝚘𝚛𝚝𝚞𝚗𝚒𝚝à 𝚍𝚒 𝚛𝚎𝚊𝚕𝚒𝚣𝚣𝚊𝚣𝚒𝚘𝚗𝚎, 𝚚𝚞𝚊𝚕𝚌𝚑𝚎 𝚖𝚎𝚜𝚎 𝚍𝚘𝚙𝚘, 𝚄𝚖𝚋𝚎𝚛𝚝𝚘 𝚛𝚒𝚌𝚘𝚖𝚒𝚗𝚌𝚒ò 𝚊 𝚙𝚛𝚎𝚗𝚍𝚎𝚛𝚎 𝚒𝚗 𝚌𝚘𝚗𝚜𝚒𝚍𝚎𝚛𝚊𝚣𝚒𝚘𝚗𝚎 𝚕’𝚒𝚍𝚎𝚊 𝚍𝚒 𝚏𝚞𝚐𝚐𝚒𝚛𝚎 𝚊𝚕𝚕’𝚎𝚜𝚝𝚎𝚛𝚘. 𝙳𝚊 𝚕ì 𝚕𝚊 𝚜𝚞𝚊 𝚜𝚝𝚛𝚊𝚍𝚊 𝚏𝚞 𝚝𝚞𝚝𝚝𝚊 𝚒𝚗 𝚜𝚊𝚕𝚒𝚝𝚊, 𝚍𝚊𝚕 𝚗𝚘𝚟𝚎𝚖𝚋𝚛𝚎 𝟸𝟶𝟷𝟺 𝚝𝚛𝚘𝚟ò 𝚙𝚘𝚜𝚝𝚘 𝚗𝚎𝚕𝚕𝚊 𝚊𝚝𝚝𝚞𝚊𝚕𝚎 𝚌𝚘𝚖𝚙𝚊𝚐𝚗𝚒𝚊 𝚍𝚒 𝙵𝚛𝚊𝚗𝚌𝚘 𝙼𝚊𝚗𝚌𝚊, 𝚙𝚒𝚣𝚣𝚎𝚛𝚒𝚊 𝚗𝚊𝚙𝚘𝚕𝚎𝚝𝚊𝚗𝚊 𝚏𝚊𝚖𝚘𝚜𝚊 𝚒𝚗 𝚝𝚞𝚝𝚝𝚊 𝙻𝚘𝚗𝚍𝚛𝚊 (𝚎 𝚗𝚘𝚗 𝚜𝚘𝚕𝚘) 𝚙𝚎𝚛 𝚕𝚊 𝚙𝚊𝚛𝚝𝚒𝚌𝚘𝚕𝚊𝚛𝚎 𝚖𝚘𝚍𝚊𝚕𝚒𝚝à 𝚍𝚒 𝚙𝚛𝚎𝚙𝚊𝚛𝚊𝚣𝚒𝚘𝚗𝚎 𝚍𝚎𝚕𝚕𝚊 𝚙𝚒𝚣𝚣𝚊. «𝙲𝚘𝚜ì 𝚒𝚗𝚒𝚣𝚒ò 𝚕𝚊 𝚖𝚒𝚊 𝚜𝚝𝚘𝚛𝚒𝚊 𝚍𝚊 𝚙𝚒𝚣𝚣𝚊𝚒𝚘𝚕𝚘, 𝚌𝚘𝚗 𝚞𝚗𝚊 𝚐𝚊𝚟𝚎𝚝𝚝𝚊 𝚍𝚞𝚛𝚊𝚝𝚊 𝚖𝚎𝚜𝚒 𝚎 𝚖𝚎𝚜𝚒 𝚌𝚘𝚖𝚎 𝚕𝚊𝚟𝚊𝚙𝚒𝚊𝚝𝚝𝚒, 𝚎 𝚙𝚘𝚒 𝚙𝚛𝚘𝚜𝚎𝚐𝚞𝚒𝚝𝚊 𝚌𝚘𝚗 𝚕’𝚊𝚒𝚞𝚝𝚘 𝚍𝚒 𝚞𝚗 𝚖𝚎𝚗𝚝𝚘𝚛𝚎, 𝚌𝚘𝚕𝚕𝚎𝚐𝚊, 𝚖𝚊 𝚊𝚗𝚌𝚑𝚎 𝚊𝚖𝚒𝚌𝚘, 𝙼𝚊𝚛𝚌𝚘 𝙵𝚞𝚜𝚘». 𝙶𝚛𝚊𝚣𝚒𝚎 𝚊 𝚕𝚞𝚒 𝚄𝚖𝚋𝚎𝚛𝚝𝚘 𝚜𝚌𝚘𝚙𝚛ì 𝚒 𝚜𝚎𝚐𝚛𝚎𝚝𝚒 𝚍𝚎𝚕𝚕𝚊 𝚙𝚒𝚣𝚣𝚊 𝚙𝚛𝚎𝚙𝚊𝚛𝚊𝚝𝚊 𝚒𝚗 𝚞𝚗 𝚖𝚘𝚍𝚘 𝚒𝚗𝚌𝚘𝚗𝚜𝚞𝚎𝚝𝚘. 𝚂𝚒 𝚊𝚟𝚟𝚒𝚌𝚒𝚗ò 𝚒𝚗𝚘𝚕𝚝𝚛𝚎 𝚊𝚕𝚕𝚊 𝚍𝚒𝚜𝚌𝚒𝚙𝚕𝚒𝚗𝚊 𝚍𝚎𝚕𝚕𝚊 “𝚙𝚒𝚣𝚣𝚊 𝚊𝚌𝚛𝚘𝚋𝚊𝚝𝚒𝚌𝚊”: 𝚕𝚊𝚟𝚘𝚛𝚊𝚛𝚎 𝚕𝚊 𝚙𝚊𝚜𝚝𝚊 𝚕𝚊𝚗𝚌𝚒𝚊𝚗𝚍𝚘𝚕𝚊 𝚒𝚗 𝚊𝚛𝚒𝚊 𝚊 𝚛𝚒𝚝𝚖𝚘 𝚍𝚒 𝚖𝚞𝚜𝚒𝚌𝚊, 𝚏𝚊𝚌𝚎𝚗𝚍𝚘𝚕𝚊 𝚛𝚘𝚝𝚎𝚊𝚛𝚎 𝚌𝚘𝚖𝚎 𝚞𝚗 𝚐𝚒𝚘𝚌𝚘𝚕𝚒𝚎𝚛𝚎, 𝚙𝚊𝚜𝚜𝚊𝚛𝚜𝚎𝚕𝚊 𝚜𝚘𝚝𝚝𝚘 𝚕𝚊 𝚐𝚊𝚖𝚋𝚊 𝚙𝚎𝚛 𝚙𝚘𝚒 𝚛𝚒𝚙𝚛𝚎𝚗𝚍𝚎𝚛𝚕𝚊 𝚊𝚕 𝚟𝚘𝚕𝚘 𝚊𝚌𝚌𝚘𝚖𝚙𝚊𝚐𝚗𝚊𝚗𝚍𝚘𝚕𝚊 𝚌𝚘𝚗 𝚜𝚕𝚊𝚗𝚌𝚒, 𝚖𝚘𝚟𝚎𝚗𝚣𝚎 𝚎 𝚊𝚌𝚛𝚘𝚋𝚊𝚣𝚒𝚎. 𝙳𝚘𝚙𝚘 𝚊𝚗𝚗𝚒 𝚍𝚒 𝚎𝚜𝚙𝚎𝚛𝚒𝚎𝚗𝚣𝚊 𝚊𝚕𝚕’𝚎𝚜𝚝𝚎𝚛𝚘, 𝚌𝚊𝚖𝚙𝚒𝚘𝚗𝚊𝚝𝚒 𝚖𝚘𝚗𝚍𝚒𝚊𝚕𝚒 𝚍𝚒 𝚙𝚒𝚣𝚣𝚊 𝚘𝚕𝚝𝚛𝚎𝚘𝚌𝚎𝚊𝚗𝚘 (𝟸𝟶𝟷𝟽 𝙰𝚞𝚜𝚝𝚛𝚊𝚕𝚒𝚊 𝚎 𝟸𝟶𝟷𝟾,𝟸𝟶𝟷𝟿 𝙻𝚊𝚜 𝚅𝚎𝚐𝚊𝚜) 𝚎 𝚗𝚘𝚗, 𝚝𝚘𝚛𝚗𝚊 𝚗𝚎𝚕𝚕𝚊 𝚜𝚞𝚊 𝚌𝚒𝚝𝚝à 𝚍𝚒 𝚘𝚛𝚒𝚐𝚒𝚗𝚎 𝚎 𝚊𝚙𝚛𝚎 𝚞𝚗𝚊 𝚙𝚛𝚘𝚙𝚛𝚒𝚊 𝚙𝚒𝚣𝚣𝚎𝚛𝚒𝚊 𝚌𝚑𝚎 𝚙𝚘𝚛𝚝𝚊 𝚒𝚕 𝚜𝚞𝚘 𝚗𝚘𝚖𝚎 𝚜𝚒𝚝𝚊 𝚒𝚗 𝚙𝚒𝚊𝚣𝚣𝚊 𝙽𝚊𝚙𝚘𝚕𝚎𝚘𝚗𝚎. 𝙳𝚒 𝚜𝚝𝚒𝚕𝚎 𝚌𝚘𝚗𝚝𝚎𝚖𝚙𝚘𝚛𝚊𝚗𝚎𝚘, è 𝚐𝚒à 𝚝𝚛𝚊 𝚕𝚎 𝚙𝚒𝚣𝚣𝚎 𝚙𝚒ù 𝚊𝚖𝚊𝚝𝚎 𝚍𝚎𝚕𝚕𝚊 𝚗𝚘𝚜𝚝𝚛𝚊 𝚌𝚒𝚝𝚝à. 𝙽𝚎𝚕 𝚖𝚎𝚗ù 𝚊𝚗𝚌𝚑𝚎 𝚙𝚒𝚣𝚣𝚎 𝚐𝚘𝚞𝚛𝚖𝚎𝚝 𝚎 𝚏𝚘𝚌𝚊𝚌𝚌𝚎 𝚛𝚒𝚙𝚒𝚎𝚗𝚎. «𝙻𝚎 𝚖𝚊𝚝𝚎𝚛𝚒𝚎 𝚙𝚛𝚒𝚖𝚎 𝚜𝚘𝚗𝚘 𝚝𝚞𝚝𝚝𝚎 𝚊𝚌𝚌𝚞𝚛𝚊𝚝𝚊𝚖𝚎𝚗𝚝𝚎 𝚜𝚎𝚕𝚎𝚣𝚒𝚘𝚗𝚊𝚝𝚎 𝚍𝚊 𝚊𝚣𝚒𝚎𝚗𝚍𝚎 𝚖𝚊𝚍𝚎 𝚒𝚗 𝙸𝚝𝚊𝚕𝚢 𝚎 “𝚒𝚕 𝚗𝚘𝚜𝚝𝚛𝚘 è 𝚞𝚗 𝚒𝚖𝚙𝚊𝚜𝚝𝚘 𝚒𝚗𝚍𝚒𝚛𝚎𝚝𝚝𝚘 𝚌𝚘𝚗 𝚞𝚗𝚊 𝚙𝚎𝚛𝚌𝚎𝚗𝚝𝚞𝚊𝚕𝚎 𝚍𝚒 𝚋𝚒𝚐𝚊; 𝚞𝚗 𝚙𝚛𝚎-𝚒𝚖𝚙𝚊𝚜𝚝𝚘 𝚌𝚑𝚎 𝚌𝚘𝚗𝚏𝚎𝚛𝚒𝚜𝚌𝚎 𝚊𝚕 𝚙𝚛𝚘𝚍𝚘𝚝𝚝𝚘 𝚏𝚒𝚗𝚊𝚕𝚎 𝚏𝚛𝚒𝚊𝚋𝚒𝚕𝚒𝚝à, 𝚏𝚛𝚊𝚐𝚛𝚊𝚗𝚣𝚊 𝚎 𝚍𝚒𝚐𝚎𝚛𝚒𝚋𝚒𝚕𝚒𝚝à. 𝙻𝚊 𝚕𝚒𝚎𝚟𝚒𝚝𝚊𝚣𝚒𝚘𝚗𝚎 𝚊𝚟𝚟𝚒𝚎𝚗𝚎 𝚏𝚛𝚊 𝚕𝚎 𝟸𝟺 𝚎 𝚕𝚎 𝟺𝟾 𝚘𝚛𝚎». 𝙰𝚍 𝙰𝚙𝚛𝚒𝚕𝚎 𝟸𝟶𝟸𝟸 𝚙𝚊𝚛𝚝𝚎𝚌𝚒𝚙𝚊 𝚊𝚒 𝙲𝚊𝚖𝚙𝚒𝚘𝚗𝚊𝚝𝚒 𝙼𝚘𝚗𝚍𝚒𝚊𝚕𝚒 𝚍𝚎𝚕𝚕𝚊 𝙿𝚒𝚣𝚣𝚊 𝚍𝚒 𝙿𝚊𝚛𝚖𝚊, 𝚖𝚊𝚗𝚒𝚏𝚎𝚜𝚝𝚊𝚣𝚒𝚘𝚗𝚎 𝚌𝚑𝚎 𝚑𝚊 𝚌𝚘𝚒𝚗𝚟𝚘𝚕𝚝𝚘 𝚗𝚞𝚖𝚎𝚛𝚘𝚜𝚎 𝚗𝚊𝚣𝚒𝚘𝚗𝚒 𝚎 𝚖𝚘𝚕𝚝𝚒𝚜𝚜𝚒𝚖𝚒 𝚙𝚊𝚛𝚝𝚎𝚌𝚒𝚙𝚊𝚗𝚝𝚒. 𝚄𝚖𝚋𝚎𝚛𝚝𝚘 𝙲𝚘𝚜𝚝𝚊 𝚐𝚊𝚛𝚎𝚐𝚐𝚒𝚊 𝚗𝚎𝚕𝚕𝚊 𝚌𝚊𝚝𝚎𝚐𝚘𝚛𝚒𝚊 “𝙽𝚊𝚙𝚘𝚕𝚎𝚝𝚊𝚗𝚊 S.T.G.” 𝚎 “𝙿𝚒𝚣𝚣𝚊 𝙰𝚌𝚛𝚘𝚋𝚊𝚝𝚒𝚌𝚊” 𝚌𝚕𝚊𝚜𝚜𝚒𝚏𝚒𝚌𝚊𝚗𝚍𝚘𝚜𝚒 𝚛𝚒𝚜𝚙𝚎𝚝𝚝𝚒𝚟𝚊𝚖𝚎𝚗𝚝𝚎 𝚝𝚛𝚎𝚗𝚝𝚊𝚍𝚞𝚎𝚜𝚒𝚖𝚘 𝚊𝚕 𝚖𝚘𝚗𝚍𝚘 𝚙𝚎𝚛 𝚕𝚊 𝚙𝚛𝚒𝚖𝚊 𝚎 𝚜𝚎𝚜𝚝𝚘 𝚗𝚎𝚕𝚕𝚊 𝚜𝚎𝚌𝚘𝚗𝚍𝚊.