Corte Laica is Ginger’s newest opening after its first in 2012 in Via Borgognona, a stone’s throw from Piazza di Spagna, to add four years later the one in Piazza Sant’Eustachio, near the Pantheon.
The kitchen at Ginger Corte Laica is run by executive chef Sharon Landersz.
An interesting new feature of Ginger for Corte Laica is the extensive section dedicated to the art of mixology.
Despite its Neapolitan origins, pizzaiolo Ciro De Vincenzo’s proposal here at Ginger Corte Laica deviates from the classic Neapolitan pizza.
The dough, made with organic flours from Mulino Naldoni, is made with a double pre-dough. Baking, unlike the Neapolitan, takes place in an electric oven at a lower temperature (430°) and is therefore slower. The result is a round pizza with a present but not prominent rim.
The menu offers 20 variations, equally divided between classic, vegan, seafood and Ginger specialities.
“The leitmotif is the same here at Corte Laica, where the space has allowed us to add some proposals to our usual offerings that are real novelties for our format: the pizzeria, a mouth-watering and healthy selection of fried food, and a carefully curated mixology offer for the beverage part,” says one of the founders Dario Asara. “Only the pizzeria was missing from our format, which we realised with a Moretti oven, the Neapolis, created specifically for Neapolitan round pizza. We have revised the whole menu, downsizing some courses such as salads, chopping boards and the smoothie section”. The basic concept has not changed: to minimise food waste through a kitchen whose work is based on circularity, proposing tasty but healthy, nutritionally balanced dishes in which the vegetable is the protagonist.