Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Supplì, a crispy, molten rice ball that steals the show, while the overall vibe is one of rustic, heartfelt simplicity that makes every bite feel like a warm embrace.
“I love these supplì because they're aesthetically imperfect, which I like. The breading isn't too thick, a bit old-school, and dark — maybe from whole wheat breadcrumbs. Inside, the color is incredibly vivid red, and it's soft to the touch. The rice is very al dente, which I prefer. The cheese is melted into the sauce, not stringy, which is nice. It's a bit bland for my taste, I'd add more salt, but the Parmesan gives it savoriness. Overall, it's very good and has its own identity — definitely high quality.”
What creators say
1 creator has covered Pizza Baar. Most active: Giuliacrossbow
Dishes mentioned
Fugazzetta
This fugazzetta is like a cloud — crunchy on the outside and melts in your mouth. The dough is incredibly light, not heavy or greasy like typical pan pizza. You can feel the lightness just by holding it. It's a magic they did with the dough, really attentive to flour quality. The only downside is that one piece was a bit burnt, which is a shame because the first bite wasn't burnt, but closer to the edge it gets bitter. Still, overall it's amazing.
- Supplì
Pizza Margherita
This margherita is a classic that never gets old. It's light, with a perfect crunch on the bottom. The dough is so light you can tell just by picking it up. I'd rate it 8.5 to 9 out of 10. It maintains its simplicity — you eat it and say 'this is an excellent margherita.' The olive oil on top is a nice touch. Really well done.
cicoria e pecorino
This chicory and pecorino pizza is very good. It's a bit spicy, which I like with pecorino. The dough looks almost like puff pastry inside when you bite it — it has layers. The chicory is simple and effective, the tomato base is dry and not overwhelming. It's balanced despite the pecorino. Really good.
patate e mozzarella
This potato and mozzarella pizza is simple. The potato isn't thinly sliced, it's more like a boiled potato puree on top, which compensates for the crunchiness of the crust. I like the choice of leaving the skin on for extra crunch. It's fine, but not as memorable as the others.
