01 / ABOUT THE PLACE
About this place
Diners have described the pizzas at cucina BEELINO as satisfying, with a thin crust that still has a pleasing chew. One visitor who chose pizza at lunch recalled the combination of prosciutto and a soft-cooked egg; that pairing also features in the Bismarck. The classic Margherita combines tomato sauce, basil, mozzarella and Grana Padano, while the Quattro Formaggi is made with 4 cheeses and fresh cream. One visitor added the honey served with the Quattro Formaggi, enjoying the contrast between the cheese’s saltiness and the sweetness.
The toppings offer another way to choose. Fungi pairs 4 kinds of mushrooms with truffle salt and oil, while Taramo combines mentaiko, Kitaakari potatoes and Kujo spring onions. There is also the option to order any pizza as a half-and-half, which works well for sharing.
For a lunch that includes more than pizza, diners have reported ordering a set with assorted antipasti and focaccia, followed by a choice of pasta or pizza. On one visit, the antipasti included small portions of prosciutto salad, frittata and marinated vegetables. A diner who chose the daily pasta had tomato sauce with rapini, new potatoes and smoked cheese. Other pasta options include Vongole Bianco with clams and seasonal vegetables in a white-wine sauce, and tagliatelle with porcini mushrooms and bacon in a cream sauce. It makes for a different kind of meal from one built around pizza.
For a starter, consider the chef’s selection of 6 antipasti or the mushroom rice croquettes. One diner who ordered an antipasti platter and 2 kinds of pizza singled out the croquettes as a favourite. For dessert, there is mascarpone tiramisu and affogato, with hot espresso poured over vanilla ice cream. Another diner recalled enjoying pizza, beer and tiramisu at lunch, leaving room to choose something for the end of the meal, too.
