Most-loved dishes
AI summary of what 10 dish mentions say about the food
The Taurus pizza earns unanimous praise for its perfectly blistered crust and rich, balanced toppings, delivering a rustic yet refined bite. Overall, reviewers describe the food as deeply satisfying, authentic Italian comfort with a modern, artisanal edge.
“This is a new pizza we've never tasted — it's called Taurus. It has a battuta of Fassona beef, the dough is 'al padellino' — a bit higher, thicker, crunchier. Topped with pumpkin cream, parmesan, sheep's blue cheese, and a splash of cooked must on top. And in this place, the mini burratine are like bread — they're everywhere. The padellino dough is spectacular — nice and high, spongy, crunchy on the outside. One of the things I love most about this pizzeria is the light doughs, always good. This novelty with the raw beef on top I really like — the meat is good, you don't lose the flavour of the meat despite the blue cheese and cooked must. And if something is good, you put a burrata on top and it can only get better. Stunning. We were discussing the dough and how it was like a cloud compared to what we expected — the padellino was high but then it melted in your mouth. Bravo.”
What creators say
1 creator has covered Pizzeria Castellum Vetus 2.0. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Le migliori pizzerie d'Abruzzo - Ep. 3: Pizzeria Castellum Vetus 2.0 · @ 1:17
This is our go-to pizzeria in the industrial zone of Casoli di Atri — it's in the middle of nowhere in an objectively ugly area, but the pizza is really good, the doughs are light and spectacular, and we come here often with friends; it's a no-frills local spot where you eat well without spending much.
Dishes mentioned
Crocchetta di Patate con Stracciatella, Salume di Porchetta e Rucola Fritta
We started with some light antipasti. This one is a potato croquette with stracciatella, porchetta salume, and fried rocket. The rocket was a healthy vegetable thing, but they fried it — so it's not that healthy anymore. It was good.
Frittelline con Crema di Gorgonzola e Pistacchio, Granella di Pistacchio e Mortadella di Cinghiale
We also got two light fritters with gorgonzola cream and pistachio, pistachio crumble, and wild boar mortadella. What more could you want from life? This thing in Abruzzo is called 'pizzona' — it's a fried pizza dough topped with light stuff like wild boar mortadella. Really good, and it was a novelty for us, we'd never ordered it before.
Cacio Fritto
I started with the cacio fritto because it's a cold evening. I've eaten this many times — I can already tell you it's delicious. It's better than my grandmother's? No, because nothing is better than my grandmother's, but it ranks pretty high. Fabio said 'good' — and you should know I've known Fabio since high school, he usually says 14 words a day, so he already said 'good', that's a lot of autonomy for him tonight.
- Pizza Margherita
Taurus
This is a new pizza we've never tasted — it's called Taurus. It has a battuta of Fassona beef, the dough is 'al padellino' — a bit higher, thicker, crunchier. Topped with pumpkin cream, parmesan, sheep's blue cheese, and a splash of cooked must on top. And in this place, the mini burratine are like bread — they're everywhere. The padellino dough is spectacular — nice and high, spongy, crunchy on the outside. One of the things I love most about this pizzeria is the light doughs, always good. This novelty with the raw beef on top I really like — the meat is good, you don't lose the flavour of the meat despite the blue cheese and cooked must. And if something is good, you put a burrata on top and it can only get better. Stunning. We were discussing the dough and how it was like a cloud compared to what we expected — the padellino was high but then it melted in your mouth. Bravo.
