For melt-in-the-mouth marvels, make Rotolini your go-to
HEAVEN is a place on earth, and that place has recently been extended – from Altrincham to Bramhall and now onwards and upwards to Ramsbottom; all three locations of southern Italian eating experts Tre Ciccio. The ‘chubby friends’ are dishing up great roast chicken and properly delicious pizza, with both classic and gourmet toppings.
Following our first delightful encounter with Neapolitan-style foldy-uppy floppy bases, we didn’t think pizza could be improved upon. But then we tried the now-famous Rotolini baked pizza bites at Tre Ciccio, and that’s got to be our pizza zenith. Snuggled away at the bottom of the list of tempting Antipasti, the Rotolini have become our must-order every time we drop in.
Following our first delightful encounter with Neapolitan-style foldy-uppy floppy bases, we didn’t think pizza could be improved upon. But then we tried the now-famous Rotolini baked pizza bites at Tre Ciccio.
Melt-in-your-mouth, bite-sized, pick-up-able wonders, Rotolini are made with that special slow-prooved pizza dough then daubed with tomato and basil sauce and stuffed with genuine Italian cured ham from the Emilia Romagna region and fior di latte cow’s milk cheese imported from the Campania region. The result looks like a mini Swiss roll, but cooked, and a vegetarian version of Rotolini can be prepared if you ask when you order.
Not surprisingly, the Rotolini have quickly become one of Tre Ciccio’s signature dishes, and were originally invented by the grandfather of Tre Ciccio Altrincham chef Luigi Marino, aka Gigi, who was crowned Pizza Chef of the Year award in 2018’s National Pizza Awards. Sounds like just the man to rustle up a sweet version for the Dolci section of the menu. We’re waiting, Luigi, we’re waiting…
