Cesena’s Pizzeria Mannarea: A Gourmet Pizza Experience

Nestled near Cesena’s heart on Via IX Febbraio, Pizzeria Mannarea stands out as Cesena’s pioneering gourmet pizza establishment. Owners Davide and Vania craft each gourmet pizza slice with artisanal skill and a dedication to quality ingredients. Their commitment to authentic flavors is evident in their signature style: a unique bi-baking process at low temperatures, utilizing premium Italian ancient grains. This method results in a remarkably light, digestible, and flavorful pizza. Mannarea champions the revival of traditional Italian grains, sourcing their flour primarily from the Mediterranean. Unlike the classic whole-pie approach, Mannarea’s pizzas are served by the slice, allowing for a complete appreciation of each topping and the subtly complex dough. Our food critics recently visited the charming, intimate space. Davide, the welcoming owner, eagerly shared his passion and expertise in crafting each dish. Patrons can enjoy their pizza on-site or take it away. Beyond their celebrated pizzas, they offer an array of oven-baked specialties, all prepared using organic ancient grains and hemp flour. Following Davide’s recommendation, we sampled several signature creations. The “Zucca buona senza filamenti e scamorza affumicata di Bari” (Good Pumpkin without Strings and Smoked Scamorza Cheese from Bari) delighted with its seasonal ingredients; the sweet, full-bodied pumpkin perfectly complemented by the smoky notes of the Bari cheese. Next, the “Porcini and Taleggio” pizza showcased rich, wintery flavors with a bold character. The “Broccoletti cotti al vapore con l’aglio in camicia con pomodori secchi e granola di nocciole” (Steamed Broccoli with Cloves of Garlic, Dried Tomatoes, and Hazelnut Granola) beautifully combined seasonal broccoli and sun-dried tomatoes with a refined crunch from the hazelnut granola. A sophisticated tapestry of Mediterranean tastes, enhanced by expertly selected flours, showcases the pizzeria’s commitment to 100% Italian quality. Continuing our gourmet journey, the “Pomo D’oro” (Golden Apple) featured Mediterranean anchovies preserved in EVO oil, infused with chives, and paired with Piennolo tomatoes – a unique variety cultivated since 1544 by Camaldolese monks. The pizza’s name reflects these exceptional yellow tomatoes, a true culinary treasure. The “Pesce Spada” (Swordfish) pizza, a must-try for seafood lovers, deserves slow, deliberate savoring. Tender swordfish fillets, sourced from the Mediterranean and delicately smoked, rested on fior di latte and topped with a fresh Trapani pesto, creatively enhanced with cherry tomatoes, cloves of garlic, basil, almonds, lemon, white pepper, and EVO oil. We departed feeling exceptionally satisfied, already planning our return. Many thanks to Davide and Vania. 04/12/2019 Simone Nucci Stay updated on upcoming events! ✉ SUBSCRIBE TO THE NEWSLETTER