"Prolog Today I am particularly pleased, because the esteemed pre-reviewers are all personally known to me outside the virtual frontiers of WWW – we have been looking for friendly contact for a few years and all seem to be very happy with nostalgic humiliation to this restaurant, you can read the wonderful, personally embossed retrospects of “Glory days” in the mountain local colony. It was also Springsteen Fan First, with whom I had long planned a “bilateral” visit to our personal traditions of Italians that have been appreciated for decades. In the mint green ambience of the Solinger Bellanova we were already a guest, now the opportunity for a return to the legendary Pizza Pazza, which obviously has shaped the palate of generations of inclined Wuppertalers since the early 20s. First of all, however, it was necessary to avoid the A46 professional mosquitoes, a motorway which is once only designed and sewn over with long-term construction sites in order to torture people and to test their burden limits. A road as a psychological mass experiment? Yes, in this case I am convinced. So I drove relaxed parallel to the highway and enjoyed a beautiful view, thanks to the course of the Mollenkotten road, there is still a good parking lot at the restaurant, and the world is fine. 900 meters to the finish, first call “Where are you? Two super places right in front of the restaurant, just 300 meters further turn and drive back, before that doesn’t go!” Hmm, “before this doesn’t go” sounded like structural obstacles in the middle of the road, that was not so you can see from the waiting thick man on the boarding stone in front of the restaurant and the other model athlete was standing right in front of the entrance after a dynamically dynamically illegal turning maneuver. A warm welcome, short outline of the local history of the former pub mile from father's best years and nothing like pure into the gastronomic time capsule. Here has done very little in terms of the spirit of time, one sees from the meanwhile waiver of red white plaid tablecloths and Lambrusco bottles with drip candles, which according to First was still cliché fulfilling Usus in the early years. Criticism More than exhaustive has been written in the pre-criticisms about the ambience and the external representation, to whom my photos may not be enough to read here, to describe the shades and materials of individual seat cushions is not exactly my personal horse. Gorgeous, noble and time-spirited is certainly different. For me, however, it is crucial if I feel comfortable, and I have quite a lot of what was also due to our lively conversation, mutual frogs, an attentive service and the knowledge about the decades of history of this place – to me in all, rather than soulless retort caves that shine with large-format “ikeaesquen” photo prints on the wall. While, when I write “sensical is certainly different” one must surely relativize here, in times of shabby chic and unbroken vintage enthusiasm there will certainly be many who appreciate an authentic, rustic atmosphere at many occasions rather than high gloss and the “Ambiente Genre” mentioned in the last paragraph. Signore Cameriere in the best years made a good impression, in a positive sense like the ambience a touch of time fell with the back-lined hair, the immaculate white shirt and the black trousers, waitress dress like 40 years ago. We were allowed to pick the table, a nice corner table was found quickly, ah the cards, grazie, drinks? Si, please a small Pils, a quarter of the open white and a bottle of water. The 0.25l Brinkhoffs to moderate 1.90€ was soon on the table, also 0.75l SP to 4.40€, plus Firsts Chardonnay in the carafe too friendly 4€. Do not overdo the order for problemlessness: Pasta dishes also in Primi Piatti portions? Si! Small change in the Quattro Stagioni recommended by Carlo? No problem! A glass of red wine instead of a carafe, but first for pizza? Naturalments! Bruschetta classica – 2,20€ To the point roasted wheat bread, ripe tomatoes, basil, garlic, some salt, finished. Great, not terrible raw onions, and with this bargain, even the Crema di Balsamico on the rocket is not a superfluous, superfluous art on construction, but also makes sense to round off individual bites. Also worth mentioning the good processing of tomatoes, no strunking, no bright, aqueous pieces from the core housing blew the pleasure, simply modelly fileted, you can see from the skin that is not removed here, of course. I think that €2.20 is a more than fair price for bids, given that for similar competitors, 4 to 7 euros are welcome. First was served an extremely “filigre” salad with the moony title Monte Carlo, who reminded me of an XXL muesli dish on an alpine hut at first glance, but probably one of its absolute evergreens. Spaghetti Frutti di Mare (appetizer serving) – 8.50€ I had read through the three reviews before again well, this court had addressed me very much, visually on the photo, as well as in the non-inferior imagery of Carlo. The pasta just coming out of the pan smelled wonderful, tomatoes, basil, a hint of garlic and an appetizing breeze sea enjoyed the sense of smell and made appetite. A little freshly ground pepper from the mill I gave up, the dogma I liked to mention, to never be allowed to take Parmesan with pasta with fish, even in Italy, is handled very individually, but I personally also find that mature Parmesan maritime note is rather overlaid and in most cases it does. What the nose had already been pleasantly heard came to the greatest extent on the palate, a wonderful, discreet but perfectly adequately tasted à la minute sugo from the pan: cherry tomatoes, a good olive oil, pepper, salt, some garlic – if the ingredients are correct, the taste comes almost entirely by itself and here shows how authentic South italian is cooked here, an overgrown sugo would hardly have made the seafood. The pasta was pleasantly al dente cooked and was characterized by a high sugo absorption capacity, which is usually good quality. Even the seafoods were not overwhelmed or actually marinated courageously for cold consumption and still thrown into the pan, which is tasteful and, in my opinion, a gray, but sometimes handled in simple pizzerias. So the Sugo and the Frutti di Mare entered a wonderful symbiosis and the latter were butter-soft and thus tastefully differentiable. Pizza Quattro Stagioni (small) – 6€ Primitivo – 0,2l 3.20€ Now let ́s talk Pizza! The fact that I had replaced the champignons by spinach seemed to have provoked the Pizzaiolo so much that he tended to arrange the artichokes little lovingly, so it were more tre stagioni with a central season in the middle, but the seasons are becoming more and more mixed, perhaps a silent protest against climate change. It was also already with the criticism that the steaming roundling in front of me (no, not ridge), like the pasta had very appealing aromas, a Neapolitan pizza as it stands in the beech, boiling hot directly from the oven, which is for me dolce vita pure. The soil was tastefully also liked from the time when a simple pizza dough puts me into childhood at the first bite, memories of Italy holidays and first pizza experiences around 1980 are re-presented, then it says a lot to me personally. rich, honest, you taste the special flour, yeast, olive oil; the ground not thinly fragmented but perhaps about 2mm thick and pleasantly crispy and stable enough to have to hold a pizza eighth only on the edge, one would want to eat with the hands – the temperature in the oven has tuned, so much is fixed. Otherwise a beautiful, fruity round pizzaiola, sugo, sauce, whatever you can say to her personally, also this does not overwürzt or slapping with garlic (my worst case). The mozzarella run wonderfully, salami and ham of average but very acceptable quality, the peperoni on the Salami corner I prayed for also let me as a chili fan eat heartily, Scoville disciples is the Peperoni Salami Pizza highly recommended. For 3,20 you usually get no big drops in simple pizzerias, but unfortunately also a lot of horror, the Primitivo here was more than well drinkable, a solid, clean Primitivo, which in its simple, unadjusted nature perfectly matched to food. Mascarpone alla Grappa (small portion) – 3,50€ I actually noticed being pappsatt and not creating dessert. Mrs Obacht! However, from the far Garmisch (or “Yetis Gefilden”, as Mr Beermann likes to call this landline), he managed to convince First to an opulent dessert when I was not at the table for a minute. He came then also promptly with two spoons and naja, help yes nix, you have to try... Two neat plucks of an alcohol-depleted mascarpone mass, on top of toasted amarettini, in the middle a not exactly sober, beautifully decorated little mirror of vanilla and schokosauce, with Kiwi slices. In the presentation as well as tastefully, this added to the small menu sequence: honest, good food, as you can only wish for a daily visit to a family-run, simple Italian restaurant. I refused a grappa to the house for automotive reasons, but it is offered and is very acceptable according to Grappa Connaisseur First. In spite of all the nostalgics, an EC payment can be done comfortably at the table, of course we also liked to give a tip. Conclusion Without question, questa emozione for all Wuppertalers who want to know this place from childhood and use dinner for a cross-generational sense of well-being, or with the pals or girls want to enjoy good pizza, pasta, steaks, beer and wine without having to borrow it. But even without too much emotions a very decent traditional shop, well-run, authentic cuisine, courtesy and present service and an excellent PLV. The ambience certainly won no price for modern interior design, I liked it well, everything was clean and well maintained, only the chairs maybe a touch uncomfortable. My madame liked the photos so well that I must go with her next week, and I'll be happy to do that – a presto, cara Pizza Pazza!"
Velbert
