Sapori D'Italia - Landau

Every crisis is over. The question is when and how... For me a good time to deliver a multi-part update on the gastroportal of my trust in the topic of the raised house kitchen. First of all, in uncertain times like these a few stimulating lines about the top gastronomy in front of their own doorstep cannot hurt. And secondly we can now our culinary longings – even if hopefully soon! fall, the gastronomy and sometimes quite randomly occurring hygiene or hygiene develop. Open rules. Even though I have already lost enough words about the better houses of my house, I will then take a number of more or less well-known Pfälzer Freude-Enklaven into the review visa. In the 4th part of my culinary journey through the South Palatinate we are talking about our favourite Italian, who is very attractive despite its somewhat hidden location in the Trappengasse. I recently reported on the “Sapori”, as the numerous regulars of the Orsini family would like to call it four years ago. Since then I have been there twenty times and have always left the more inconspicuous, inner but even harder pastat mark, completely saturated. So time for a small update based on a visit that took place under the new circumstances that still need to be used. It was not unusual that we planned a third return to the Orsinis on the occasion of the visit of the sister-in-law from Bremen. Because here we sat together several times in the same occupation. I called the day before the planned act there. With a real part of humility, I had my concern, which seemed too short. In short, the hope for one of the coveted tables was not particularly great. But what a miraculous rush – later I knew it was the aftervirus – allowed us a table at the desired time. And that on a Friday night. I couldn't believe my luck. Hunger was great, but I demanded climbing on the sandstone rocks of the Palatinate before. But to know the size of the pizza and pasta portions, I saw our Italian evening very well. We were curious how the Sapori team would implement the new hygiene and distance regulations. Usually the tables in the small guest room are quite close together. And because it is always “ruffy” there and the noise level is correspondingly high, in the normal state the shop resembles a summing hive rather than a romantic trattoria for lovers. Interior 2 The Orsinis were very happy on our arrival. Father Dario, as always behind the pizza counter or in front of the hot oven stoic dough rounds kneading and laying, kindly welcomed. Also Son Italo, who otherwise picks up the orders at Stakkato, smiled quite relaxed behind the fine food edition cheese, salami, ham and co. there is in best quality to stand out, Anm. daughter Clarissa has restored the few remaining tables. I thought I ended up in the wrong restaurant. If Corona had slowed down, the Sapori would be a sample. I never felt the atmosphere in the guest room so pleasant. Interior 1 Of course, the hosts want to be different. It is also understandable as they lose sales. But for the few guests in the room, the reduced seat offer was certainly not a disadvantage. Also, I didn't feel bad when we changed a few words about the current seriousness of the situation with Italo Orsini. Some of the tables were not occupied this night and under the week it is less going on after the Sapori son. But that wasn't true for the pick-up service, because the pizza shop went well with cardboard. At present, the Landauer prefers to take its meals in its own four walls or outdoors, as sitting in a restaurant. Hopefully this will change soon. A note for recording the contact data was included in the table. It was filled as quickly as the order of drinks was abandoned. A small cyclist from Moretti from the bottle and a “alcohol-free” brand of the same brand, both 0.33l for 3 euros, should come together with a bottle of San Pelligrino 0.75l for 4.20 euros somewhat later. The wide range of dishes is a challenge for me every time. I usually opt for pasta that has nothing to do with the pizza quality prevailing here. On the contrary, this is above, without If and But. However, here are the pasta dishes that taste particularly good and therefore I would like to prefer them. With my wife, it's usually reversed. So tonight. The selection of salads went to the lushly arranged variant with buffalo mozzarella and Parmaschinken 11,50 euros. I shared the Brav with my sister-in-law. We had to make both forks to master the rich porcelain plate or become a woman. The Buffalo Bill among the Mozzarella salads Made with wonderfully acidic vinegar oil dressing, freshly cut open parmas ham between green leaves, tomatoes carvings and cucumber slices. In the epicentre there was a striking ball of buffalo mozzarella, which made the previous cooling appear only limitedly creamy. Mozza core meets Parmaschinken A few splashes of the old Balsamico and a “even” fair in Parmesanspänen finished the magnificent salad plate, which was already enough for two starters. I wanted to delete the probably calculated Parmaschinken afterthurst later with enough beer. Thanks to the beer project and its “painting” from the liter bottle, this also worked excellently. Even if not on site in the Sapori, but a few meters further in the Bengels Bar. First, the Pasta-Trio Tortellini, Lasagne and Canelloni, 8 Euro, an Al-Forno classic par excellence, was taken out of the oven and placed in front of my sister-in-law. Also my spaghetti Salsiccia 9 Euro has not waited long. From freshly grated Parmesan bestreutes Rucola gourmet first covered the defensive pasta dish, so I only had to fight through the green thicket to “made”. Have you seen my spaghetti Salsiccia? The noodles were not homemade, but could be wrapped around the fork with perceptible bite strength. The fruity-piquant tomato-based aroma tuna made it a long cook and the use of fresh ingredients. The meat content of this dish full of bliss was also not to be despised, but there were many salsiccia pieces in the deep round. With Salsiccia refined spaghetti The Frienchelaroma and a pleasant sharpness of the Friennel spaghetti would have a sausage length of 30 cm more! After the not exactly shy salad, my pasta plate presented me the second challenge of the evening, which I did not rule. As if it had been taken from the textbook for Italian dough loading optics, a few minutes later the pizza “Italo” named after the junior of the house was collected from the oven of the padron. Tuna and caper, chopped, red onions and homemade chili paste covered the well-baked roundling. Pizza Italo as sharp as... Very to the pleasure of my wife who visibly enjoyed the sharp part with the fluffy soil. This had the right thickness and consistency to demonstrate. In addition, it was not excessive with the cheese dressing and the tomato sauce had character and said: it was really spiced. The rest of the “Cierrat” was fair and particularly attractive in the yeast business. Another beer I first cried out, and the dessert was tonight. For that, the portions were just too rich. Of course, the Sapori team noticed the unusually quiet atmosphere in the guest room. They don't know and want to. But it's a start. And he's done. I push the diligent pulmonaries the thumbs that hold the devastating times also in the Trappengasse 18. I didn't really miss her, but they belong to the Sapori like the Orecchiette to Apulia.

Every crisis is over. The question is when and how... For me a good time to deliver a multi-part update on the gastroportal of my trust in the topic of the raised house kitchen. First of all, in uncertain times like these a few stimulating lines about the top gastronomy in front of their own doorstep cannot hurt. And secondly we can now our culinary longings – even if hopefully soon! fall, the gastronomy and sometimes quite randomly occurring hygiene or hygiene develop. Open rules. Even though I have already lost enough words about the better houses of my house, I will then take a number of more or less well-known Pfälzer Freude-Enklaven into the review visa. In the 4th part of my culinary journey through the South Palatinate we are talking about our favourite Italian, who is very attractive despite its somewhat hidden location in the Trappengasse. I recently reported on the “Sapori”, as the numerous regulars of the Orsini family would like to call it four years ago. Since then I have been there twenty times and have always left the more inconspicuous, inner but even harder pastat mark, completely saturated. So time for a small update based on a visit that took place under the new circumstances that still need to be used. It was not unusual that we planned a third return to the Orsinis on the occasion of the visit of the sister-in-law from Bremen. Because here we sat together several times in the same occupation. I called the day before the planned act there. With a real part of humility, I had my concern, which seemed too short. In short, the hope for one of the coveted tables was not particularly great. But what a miraculous rush – later I knew it was the aftervirus – allowed us a table at the desired time. And that on a Friday night. I couldn't believe my luck. Hunger was great, but I demanded climbing on the sandstone rocks of the Palatinate before. But to know the size of the pizza and pasta portions, I saw our Italian evening very well. We were curious how the Sapori team would implement the new hygiene and distance regulations. Usually the tables in the small guest room are quite close together. And because it is always “ruffy” there and the noise level is correspondingly high, in the normal state the shop resembles a summing hive rather than a romantic trattoria for lovers. Interior 2 The Orsinis were very happy on our arrival. Father Dario, as always behind the pizza counter or in front of the hot oven stoic dough rounds kneading and laying, kindly welcomed. Also Son Italo, who otherwise picks up the orders at Stakkato, smiled quite relaxed behind the fine food edition cheese, salami, ham and co. there is in best quality to stand out, Anm. daughter Clarissa has restored the few remaining tables. I thought I ended up in the wrong restaurant. If Corona had slowed down, the Sapori would be a sample. I never felt the atmosphere in the guest room so pleasant. Interior 1 Of course, the hosts want to be different. It is also understandable as they lose sales. But for the few guests in the room, the reduced seat offer was certainly not a disadvantage. Also, I didn't feel bad when we changed a few words about the current seriousness of the situation with Italo Orsini. Some of the tables were not occupied this night and under the week it is less going on after the Sapori son. But that wasn't true for the pick-up service, because the pizza shop went well with cardboard. At present, the Landauer prefers to take its meals in its own four walls or outdoors, as sitting in a restaurant. Hopefully this will change soon. A note for recording the contact data was included in the table. It was filled as quickly as the order of drinks was abandoned. A small cyclist from Moretti from the bottle and a “alcohol-free” brand of the same brand, both 0.33l for 3 euros, should come together with a bottle of San Pelligrino 0.75l for 4.20 euros somewhat later. The wide range of dishes is a challenge for me every time. I usually opt for pasta that has nothing to do with the pizza quality prevailing here. On the contrary, this is above, without If and But. However, here are the pasta dishes that taste particularly good and therefore I would like to prefer them. With my wife, it's usually reversed. So tonight. The selection of salads went to the lushly arranged variant with buffalo mozzarella and Parmaschinken 11,50 euros. I shared the Brav with my sister-in-law. We had to make both forks to master the rich porcelain plate or become a woman. The Buffalo Bill among the Mozzarella salads Made with wonderfully acidic vinegar oil dressing, freshly cut open parmas ham between green leaves, tomatoes carvings and cucumber slices. In the epicentre there was a striking ball of buffalo mozzarella, which made the previous cooling appear only limitedly creamy. Mozza core meets Parmaschinken A few splashes of the old Balsamico and a “even” fair in Parmesanspänen finished the magnificent salad plate, which was already enough for two starters. I wanted to delete the probably calculated Parmaschinken afterthurst later with enough beer. Thanks to the beer project and its “painting” from the liter bottle, this also worked excellently. Even if not on site in the Sapori, but a few meters further in the Bengels Bar. First, the Pasta-Trio Tortellini, Lasagne and Canelloni, 8 Euro, an Al-Forno classic par excellence, was taken out of the oven and placed in front of my sister-in-law. Also my spaghetti Salsiccia 9 Euro has not waited long. From freshly grated Parmesan bestreutes Rucola gourmet first covered the defensive pasta dish, so I only had to fight through the green thicket to “made”. Have you seen my spaghetti Salsiccia? The noodles were not homemade, but could be wrapped around the fork with perceptible bite strength. The fruity-piquant tomato-based aroma tuna made it a long cook and the use of fresh ingredients. The meat content of this dish full of bliss was also not to be despised, but there were many salsiccia pieces in the deep round. With Salsiccia refined spaghetti The Frienchelaroma and a pleasant sharpness of the Friennel spaghetti would have a sausage length of 30 cm more! After the not exactly shy salad, my pasta plate presented me the second challenge of the evening, which I did not rule. As if it had been taken from the textbook for Italian dough loading optics, a few minutes later the pizza “Italo” named after the junior of the house was collected from the oven of the padron. Tuna and caper, chopped, red onions and homemade chili paste covered the well-baked roundling. Pizza Italo as sharp as... Very to the pleasure of my wife who visibly enjoyed the sharp part with the fluffy soil. This had the right thickness and consistency to demonstrate. In addition, it was not excessive with the cheese dressing and the tomato sauce had character and said: it was really spiced. The rest of the “Cierrat” was fair and particularly attractive in the yeast business. Another beer I first cried out, and the dessert was tonight. For that, the portions were just too rich. Of course, the Sapori team noticed the unusually quiet atmosphere in the guest room. They don't know and want to. But it's a start. And he's done. I push the diligent pulmonaries the thumbs that hold the devastating times also in the Trappengasse 18. I didn't really miss her, but they belong to the Sapori like the Orecchiette to Apulia.

Heute war ich in Landau zu Besuch und hatte Lust auf Pizza. Die Pizza Italo mit Thunfisch und mehr war einfach unglaublich! Ich habe noch nie an einem anderen Ort eine so leckere Pizza gegessen. Und der Preis war wirklich fair. Ich werde auf jeden Fall aus Nordhessen wiederkommen, um bei Sapori in Landau zu essen!

Heute habe ich Landau besucht und Lust auf Pizza gehabt. Die Pizza Italo mit Thunfisch und mehr war ausgezeichnet! Ich habe noch nie an einem anderen Ort eine so leckere Pizza gegessen. Und der Preis war wirklich fair. Ich werde auf jeden Fall aus Nordhessen wieder nach Landau zu Sapori kommen!!

Heute war ich in Landau zu Besuch und hatte Lust auf Pizza. Die Pizza Italo mit Thunfisch und mehr war einfach fantastisch! Noch nie habe ich an einem anderen Ort eine so leckere Pizza gegessen. Und der Preis war wirklich fair. Ich werde garantiert wieder aus Nordhessen nach Landau zu Sapori kommen!!