Da Peppone - Menu

"The Neapolitan pizza baker and managing director Pietro De Lucia changed its location in April 2019, from one club to the next, from ARCES to HTC. We were now interested in whether there was something on the track or improved during the movement. Together with the manager Giuseppe Di Tullo, who is all just Peppe, and the name of the restaurant, Pietro De Lucia has already led the Da Peppone in the Möhringen district Stuttgart in Lohäckerstraße. In order to increase, the two took over the leasing contract of the association HTC (Hockey and Tennis Club Stuttgarter Kickers e.V.) and the name Da Peppone is moved. Since Peppone in the HTC Now the house has 150 seats in the interior and 130 on the south terrace. The number of parking spaces north of the restaurant has also increased considerably. When you moved quickly, there was apparently little time for renovations, so you need to buy yourself caused by the weather on the terrace, but for that you have used an entertaining look at the hockey fields for different youth training and games. On the hot days of the last time, we were always looking for protection under the big awning and looking forward to every air train. You can sit on the terrace either on naked plastic tables or older wooden tables painted with white cloth tablecloths. Cordless folded fabric napkins rest with knives and fork. The service is attentive and complete in Italian hands. Food and weekly menu with appropriate food selection and a nice selection of pizzas are served and first drinks are accepted. Campari Amalfi During our Sunday visit I begin with a Campari Amalfi (Campari with Schweppes Bitter Lemon, Grapefruit juice, lemon columns and ice cubes), my wife remains true to her classic Durstradler. Both were served quickly and enticed. Greco di Tufo As the point of the fish stood for us, we ordered a white wine from Campania, a Vinosia Greco di Tufo L 'Ariella 2018, quite fruity, rich Italian, almost something too strong for delicate fish, but we had with the assumption that this is well seasoned and prepared with garlic. Taking into account the noon temperatures, a wine cooler with lots of ice was laid. At the appetizer my choice fell on the Risotto ai frutti di mare. But please, as a small part, what the waiter was chasing, but we had to find out with the time that he pursued everything he had not understood. Risotto ai frutti di mare After a reasonable time fresh risotto simply needs its time, then the tastefully excellent large part came with short garden crustaceans, Calamari, Cozze and rice nicely al dente. Seppia alla griglia con vinaigrette al Limone e insalatina The main course of the weekly “Seppia alla griglia con vinaigrette al Limone e insalatina” was the appetizer in nothing, wonderfully delicate Squid slightly grilled with lemon, olive oil and garlic and a fine, fresh vegetable salad. Filetto di branzino in crosta di patate con verdure insalatina Also in the Filetto di branzino in crosta di patate con verdure insalatina was the wolf barsch still beautifully juicy in his potato crust accompanied by the same vegetable salad. Espresso with Limoncello To complete the feeling of Naples, there was also a Limoncello to Espresso. We were satisfied with the food and the price/performance for which Greco di Tufo €24, Risotto or Seppia each €17.50 and the Branzino €22.50 are reasonable. Now back to the pizza baker and his pizza we had tasted on other days. The information: When changing the restaurant, the pizzeria wood stove was changed as the old one remained in ARECAS, a completely new wood stove was bought, by Forni Visciano of course from Naples, weighs 2 tons and brings it to 480 °C. The first sample was for me a pizza napoletano (with tomato sauce, capers and anchovies, including side salad as a lunch menu for €9.50. At first, fresh, seasoned pizza bread was served, whereupon the side salad, unfortunately somewhat sweet, arrived, the Aceto Dressing was only down in the plate and the rocket and some salad leaves changed in some places already in the yellowish. Pizza Napoletano But then came the wonderful pizza Napoletano, optimal pizza floor in the middle thin but airy slightly fine aroma. Optimum pizza pastries also in the middle, with tomato sauce of Pomodoro San Marzano BIO, Orregano, the pleasant salty Sardinian Alici di Cetara in harmony with capers and olives. So I was thrilled, both of you, the pizza baker and the oven got it on it. When I speak with the Lord in service, I learn that here is used in the kitchen under other Friarielli, a special vegetables from the Campania region. Friarielli Friarielli, the leaves and flowers of beet cabbage from the region around Naples, which are cooked with oil, garlic and peperoncino and are often eaten in Salsiccia (Campanic Varinate from green cabbage with rosel. The Friarielli tastes a bit bitter and very interesting. The variant on the pizza should be tested during the next visit. And so she saw the “Pizza Speciali Salciccia e frarielli”. Pizza Speciali Salciccia e frarielli Pizzateig with Fior di latte di Agerola (Mozzarella from Naples, typical without tomatoes that are tastefully not tolerated with the Friarielli. And after baking with separate garden, cut Salsiccia and Friarielli occupied. Also here, very aromatic, authentic taste and optimally cooked pizza dough, which was wonderfully divided even without sawtooth knives or Victorinox knives. And at a price of €11.50 you cannot complain and come back safely. On the edge it should be mentioned that I had ordered a “Burratina con crudo e pomodorini” before mentioning a pizza, from the current weekly card, but no burrata served, but only a mozzarella. But only on my urgent demand was admitted that was actually so, and that 2 Espressi donated us as excuse, as I said, only on request. But it remains the pizza with the motto of the house acqua, farina e fantasia and some others are worth a visit!"