Retrogusto84
Bruno Cardinale, from a Palermo family that ran several pizzerias, opened Retrogusto84 in 2017 as his first Lisbon pizzeria, and NiT quotes him describing it as carrying more Sicilian influence than his later restaurant: a thinner, crunchier dough, distinct from the taller Neapolitan-leaning dough at his newer Retrogusto Experience. The business's own site confirms the dough is a three-flour blend aged a minimum of 48 hours.
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Why it is here
Bruno Cardinale, from a Palermo family that ran several pizzerias, opened Retrogusto84 in 2017 as his first Lisbon pizzeria, and NiT quotes him describing it as carrying more Sicilian influence than his later restaurant: a thinner, crunchier dough, distinct from the taller Neapolitan-leaning dough at his newer Retrogusto Experience. The business's own site confirms the dough is a three-flour blend aged a minimum of 48 hours.