In the restaurant and pizzeria in via Mameli, Ivo Marchese’s Neapolitan pizza and the cuisine of chef Stefano Dalla Valentina satisfy with Mediterranean flavors of land and sea, with good technique and a balance between imagination and sincerity on the palate.
Verona is one of the most romantic cities in Italy, made famous by Shakespeare with the story of Juliet and Romeo but also beloved for being a concentrate of art and charm. Walking through the historic center, between squares and silent alleys, you can breathe the charm of ancient Roman history of which you can still admire many well-preserved architectural expressions.
Pasta Mama in Verona: restaurant and pizzeria in Borgo Trento
Crossing Ponte della Vittoria, you arrive at Borgo Trento a green residential area with many bars, clubs and restaurants where it is pleasant to entertain oneself and eat something in company, both for lunch and dinner. Precisely in this area and specifying in the lively Via Mameli there is Pasta Mama, a restaurant and pizzeria that has made simplicity and grace in service the elements that attract and put you at ease, and then conquer with good pizzas, gourmet sandwiches and quality Italian cuisine.
L’innate Neapolitan hospitality of the owners has found an excellent meeting point with the professionalism of two young Venetian people in charge of the pizzeria and the kitchen, respectively Master pizza maker Ivo Marchese and it chef Stefano Dalla Valentina, deserving to have combined the Venetian tradition with that of Southern Italy from which many ingredients, from fresh fish to meat to dairy products and vegetables.
Ivo Marchese’s pizza
There Pasta Mama’s pizza takes us to Campania, for the typicality of the high and inviting dough and for the fillings with typicality of that region also used in the kitchen.
Fior di latte and Agerola provola, buffalo mozzarella, Naples salami, Piennolo cherry tomatoes from Vesuvius, San Marzano tomato, Gaeta olives, just to mention a few, but also excellences of other regions such as the Capers of Pantelleria, the Anchovies of the Cantabrian, the Parma ham, polenta or fresh porcini and champignon mushrooms.
The rigor of Ivo Marchese it is expressed both in the preparatory phase and in the subsequent seasoning; the daily dough is subjected to a leavening for 72 hours to get one soft and honeycomb texture which brings us back to the heart of the Bourbon city. On the menu, there is no shortage of calzone, also offered fried, and pizza with a stuffed cornice.
Stefano Dalla Valentina’s cuisine at Pasta Mama
If the interior spaces of the Pasta Mama they are those of an informal restaurant, also perfect for a sandwich or a pizza, the kitchen is the plus and a surprise of this project. A truly high-level proposal, but accessible, which combines the freshness of the raw materials with the technique and imagination in the kitchen chef Stefano Dalla Valentina.
Arrived about two months ago, Stefano brought one new breath in the restaurant reformulating the menu without betraying the Campania soul and using a personal flair that intelligently mixes typical Venetian and Mediterranean products.
Thirty years, almost half of which spent in pots and stoves, it chef of Pasta Mama confirms a very clear vision of the kitchen, centered on one simplicity that shuns banality and a well-balanced refinement to avoid losing contact with the good Italian tradition.
Despite the young age, already boasts a long experience in the kitchens of Italian and international restaurants but also as an entrepreneur having managed three of his own premises. The desire to deepen and study is a constant of his personality, just like the passionate determination in his work. The new Veronese adventure was accepted as a further challenge, after a period of rest due to a medical intervention, and from what we have found it has all the credentials to reach the finish line.
A beautiful and succulent menu
The dishes of Stefano Dalla Valentina they strike for the visual impact and invite to taste for the luminous chromatic composition, for the skill of the combinations and the generosity of the portions.
Meat and fish, purchased from small trusted local and Campania producers, are cooked to perfection and go well with seasonal vegetables and spices but also with homemade sauces what aromaticity and further succulence.
The experience at the Ristorante Pizzeria Pasta Mama
Whether it’s first courses, main courses of meat or fish or its special “gourmet sandwiches”, the style of From Valentina it is always reassuring and not pretentious. We found it in the convincing “Gnocchi with tuna sashimi“, A reinterpretation of the puttanesca evoked with dry tomatoes, olives and capers, or in the”Octopus with escarole, Gaeta olives, pine nuts, sultanas and saffron sauce“.
Veneto and Campania, land and sea often meet in this roundup of goodness in which no flavor prevails but contributes to achieving the final result. Interesting examples are the “Milanese-style fried tuna with cherry tomatoes, wild rocket and mustard mayo” oil “Cod with seasonal vegetables or sardines au gratin with onion in saor and fried polenta“.
The need for frequent renewal is also expressed in a menu that changes with the seasons. Here, then, in this period the truffle takes on the role of guest of honor. We find it in the “Egg yolk on Parmesan cream, truffle flakes and croutons fried in extra virgin olive oil“, In the”Scallops on saffron dressing and parsley chlorophyll“is in the”Sirloin of beef with spinach, saffron sauce, truffle and parsley chlorophyll”All very good dishes.
Those who love less formal food, than the one to eat with your hands to be understood, the menu of Pasta Mama does not deceive. The turning point that Stephen From Valentina gave to sandwiches, retraces the modern trend of ennobling this dish to the point of getting it out of the junk food category.
The meat sandwiches are delicious (we tried the satisfactory “Buffalo burger with sweet and sour Mama sauce“Accompanied by potatoes vertigo) and fish. The latter, the “Marine”, Is stuffed with swordfish or tuna sashimi or prawns together with homemade sauces, all fragrant, healthy and digestible.
There table of Pasta Mama in Verona unites the whole of Italy, is the pleasure of good food and family hospitality that is accompanied by a professionalism originating from the experience of those who know how to do catering. Anyone who happens to be in Verona now has one more address!
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