The story
Tucked away on Via Valle Arielli in the tiny town of Arielli, Pizzeria Giangi has earned a devoted following among pizza obsessives, boasting a solid 4.4-star reputation. Where The Foodies Go, the channel behind two separate reviews, calls the pizzas “true masterpieces” built with “creative and high-quality ingredients.” The venue is described as a top-tier destination with exceptional doughs and a memorable tasting experience—one that left the creators certain they would return.
The menu is a parade of ambitious, ingredient-forward compositions. Standouts include a Pizza Fritta with ricotta aromatized with saffron liquor and mandarin jam, and a Pizza dell’Anno 2019 topped with Abruzzese burrata, red shrimp marinated in gin, yellow datterini tomatoes, Aperol gel, and cornflower petals. Another pizza layers culatta, stracchino, finferli mushrooms, fried artichoke, and dehydrated olives. Attention to detail extends to desserts like a Cannucciata cheesecake with berry sauce and ratafia. Giangi is clearly pushing Abruzzo’s pizza scene forward.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
At Pizzeria Giangi, the pizza fritta con ricotta is the star, a pillowy, fried marvel praised for its creamy, aromatic filling. The overall vibe is one of rustic, unpretentious warmth, delivering deeply satisfying comfort.
“This pizza is a masterpiece. The fried dough with ricotta flavored with saffron liqueur, mandarin jam, and half a steamed feast with Abruzzese burrata, fresh cherry tomatoes, red prawn from Mazara del Vallo, yellow date tomato, and an Aperol gel — it's a masterpiece.”
What creators say
2 creators have covered Pizzeria Giangi. Most active: Where The Foodies Go
Shorts 1
Videos 1
Pizzeria Giangi in Arielli is a top-tier pizzeria with exceptional doughs, creative toppings, and a memorable tasting experience — we'll definitely return.
Dishes mentioned
Pizza Fritta con Ricotta Aromatizzata, Liquore allo Zafferano, Confettura al Mandarino e Menta Fresca
This fried pizza with flavored ricotta, saffron liqueur, mandarin jam, and fresh mint is a bomb of goodness. The mint makes it even better. I had seen it on the menu and hoped it would arrive, and it did.
Burrata Abruzzese con Pomodorini Freschi, Spugna al Basilico e Olio del Trappeto di Caprafico
This burrata with fresh cherry tomatoes, basil sponge, and oil from Trappeto di Caprafico is a bomb of softness. The tomatoes taste like my grandmother's tomato sauce from when I was little — I used to taste the tomato from the bottle before cooking it. The basil sponge completes the illusion of the bottle. The crunchy dough is amazing.
Pizza dell'Anno 2019 con Burrata Abruzzese, Gambero Rosso di Mazara del Vallo Marinato al Gin, Datterino Giallo, Gel di Aperol, Fiori di Fiordaliso e Olio all'Arancia del Trappeto di Caprafico
This pizza is a masterpiece. There's the sweetness of the shrimp, the fat of the burrata, the absolute wonder of the Aperol gel — by itself it was very bitter, but here it's perfect on the shrimp. The shrimp marinated in gin is a jewel with the orange oil. You know how well they pair, being an orange liqueur. Spectacular.
Pizza con Lattuga, Rucola, Cipolla Rossa di Tropea Caramellata, Tonno Viola, Glassatura alla Prugna e Olio del Conventino
This pizza is sweet and delicious. The plum glaze on top of the dough — this dough is extraordinary. It's a Roman-style pizza, crunchy and thin. They even made me eat pizza with tuna, which I usually hate, but this was great.
Pizza con Culatta Cotta, Stracchino, Funghi Finferli, Carciofino Fritto, Olive Disidratate e Olio Cima di Mola
This pizza has cooked culatta, stracchino, chanterelle mushrooms, fried artichoke, and dehydrated olives. The artichoke is fried well, adding a nice crunchy bite. The olives, which are usually ugly, here become an olive soil. The oil is spicy and enveloping.
