Royal Academy of Valencian Culture, 21 · T. 960 064 709. 15/20€
In bad weather, good pizza. And none like that of The Buffalo: homemade sourdough pasta, with ingredients that travel from Italy to give the preparation the unique flavor of the Neapolitan tradition. To the well-known Quattro formacci or Calzone, more sybaritic options like Teodora join in, con milk flower (italian fresh cheese), friarelli (greens or Neapolitan broccoli) and Neapolitan sausage; or the Pepata, which adds to milk flower the smoked scamorza (smoked cheese) and the incredible pancetta pepata (Italian bacon with pepper). To accompany, courgette flowers or stuffed zucchini flowers or Piedmont cheese wrapped in speck. Pastas and desserts complete a proposal to take home that will delight our palate every night of the week., and from Friday to Monday, also at noon. RATATOUILLE
