Incanto - Kirchheim unter Teck

Location and ambience (4 Alberto Gabos created a second leg together with Alexander Sackschiess with the Incanto. Gabos is not an unknown in Kirchheim. Since 1989 he has been working in the Gasthaus zum Fass, which he took over from his former boss Stefano Genetti, when he opened the Stefano in the Kornstrasse. After this recently unfortunate guest game was closed again in December 2017, Gabos took over the place together with his compagnon and led it to new flowering under a new name. The restaurant in the picturesque half-timbered house in the centre of the old town was very well renovated and freed from the former Schicki Micki Schnickschnack. Everything is now very welcoming. On the opposite side of the street lies in the courtyard of the old hospital to the sacred spirit of the beer garden with service and about 80 seats. Here you can also keep it well in the current heat. The restaurant is very popular and is visited by a mixed audience. I just found a free single table. Even in the beer garden, all tables are beautifully covered with a natural flower, a mill with red original salt, a mill with black pepper and a bottle of Aceto Balsamico by Giovanna Pavarotti, Modena. Table decoration service (4,5 Under the direction of Alexander Sackschiess everything runs like at the lace. From him I got very well explained the difference between pizza and pinsa I didn't know so far. The salad was served before shortly after the beer ordered. Food offer (5 obese Italian cuisine with interesting, rare dishes. True to my motto to try everything I don't know yet, I chose Pinsa Salsiccia fresca finferli e parmigiano (10,90 € Pinsa In German: Pinsa with tomatoes, Mozarella, fresh peachlings, Salsicca calabrese, Parmesan. Here's a sweet salad. Pinsa or La Pinsa Romana, as it is also called, looks similar to pizza, however, is an independent dish. It was made in ancient Rome. I'm sorry, I'm not offered. The essential difference to the pizza is the preparation of the dough. Wheat and rice flour, sourdough and soya are used. This dough is then allowed to rise in the refrigerator for at least 48 hours. As a result, the pastry will be very cozy and easy to digest, which I can confirm. What was served was already appetizing from the sight. According to the appearance, the floor was pre-baked, very loose and airy. The coating is then placed and baked again briefly. Tomatoes, mozarella, seedlings and salsiccia very good raw material, the pawlings well selected. The use of tomato sauce (Oiginalton AndiHa: Tomato pampa I could not notice. I really enjoyed the pinsa. The mixed salad was also very tasty. Salad plate To this I drank a half hare brown special (3,50 € Conclusion A really highly recommended Italian without If and But. You're welcome.