Licoli
Licoli · Antwerpen
Por Antwerpfoodsta ·
Heard people say this was the best pizza in Antwerp, and they're right. Licoli is the brainchild of Luca Fabiozzi in Berchem, with an intimate setting and the pizza oven as the centrepiece. Sit at the bar to watch the team at work.
The dough ferments for 72 hours and the toppings are seasonal and high quality. The fumo verde pizza (€27), with salsa verde, kale and chorizo, was heavenly, and the margherita (€18) a classic done so well. For two we paid around €130 in total. This might be my favourite pizza spot in Antwerp now.
Comentarios
- Alvaro Soldevilla: A 72-hour fermented dough and scissors to cut your own pizza, I love that.
- Jaime Pereira : I'd start with the fumo verde pizza.
