In Catania, there is a place where tradition meets the unexpected. L’Evoluzione Pizza is not just a name: it is a statement of intent. Here, cuisine transforms into contemporary art, intertwining surprising techniques, reinterpreted ingredients, and pairings designed to astonish. Every creation is an invitation to curiosity and pleasure.

At the head of the project is Lele Scandurra, a visionary master pizzaiolo who has turned his passion into a laboratory of taste. He doesn’t simply make pizzas: he works on doughs like a sculptor shaping matter, and on cooking methods that become expressive tools capable of enhancing every detail. He uses ingredients as if they were colors on a canvas, blending textures, aromas, and flavors with the instinct of an artist and the precision of an alchemist. The result is creations that tell stories in a modern key.

At his side, a skilled staff contributes with care and attention to the realization of each proposal.

The philosophy is clear: every dish breaks the mold and demonstrates how popular cuisine can be both daring and refined. Light doughs, triple cooking, creations that seem to come out of an art gallery: everything defines L’Evoluzione Pizza as the kingdom of evolved taste, where conviviality meets research.

L’Evoluzione Pizza Contemporanea, opened in December 2022 in Catania, has already stood out by winning two Slices from Gambero Rosso, being included in the Pizza & Cocktail Guide by Identità Golose, and receiving recognition among the “Excellent Pizzerias” of 50 Top Pizza Italia 2025, confirming Lele Scandurra’s vision and the national value of his restaurant.

Pizza D’A(mare): A Journey Between Sea and Bubbles
On Wednesday, August 27, L’Evoluzione Pizza hosted a special evening: Pizza D’A(mare), a creative and original tasting menu paired with the champagnes of Mademoiselle Marg’O. A true sensory experience, where contemporary doughs and refined champagnes came together in perfect harmony.

Squid Ink Pasta Frittata A dish that surprises with balance and intensity: pasta with squid ink enclosed in a crunchy breadcrumb crust, then fried to enhance its fragrance. To complete it, a salted ricotta fondue that adds creaminess and depth, and a tomato reduction that balances everything with its enveloping acidity. Baby squid seal the maritime identity of the dish, anticipating a play of textures and flavors that narrates the sea in a contemporary key.

Swordfish Parmigiana An encounter between sea and land: contemporary dough, velvety eggplant cream, cured swordfish loin, fresh mint, creamy goat cheese, and sun-dried tomato. A play of contrasts that conquers.

Tuna and Onions Summer A pizza with double cooking, fried and baked, enriched with crunchy samphire, onions in three textures adding sweet and aromatic nuances, and citrus-marinated tuna. All completed by the sapidity of bottarga.

Mari e Monti A sensory journey combining three cooking methods – steaming, frying, and baking – for an intense, complex dish: Sicilian tomato reduction, parsley sauce, summer truffle carpaccio, and sea bass ’nduja in an aromatic crescendo.

Lemon and Mint Gelato
A fresh, balsamic finale where citrus acidity meets minty notes, enhanced by the softness of artisanal brioche, for an elegant and refreshing closure.

Champagnes in Pairing

La Dame Noire – Extra Brut
80% Pinot Noir, 20% Chardonnay. Aged for 48 months, disgorged in early 2024, dosage 4.5 g/l. An elegant blend, with notes of red fruits and citrus, perfect to accompany bold flavors.

Pure Blanc de Blancs “Lieu-dit La Violette”
100% Chardonnay. Aged for 36 months, disgorged in early 2024, dosage 9 g/l. Floral and mineral, with incisive tension, ideal for enhancing the most delicate nuances.

Osmose Rosé
85% Chardonnay, 15% Pinot Noir vinified in red. Aged for a minimum of 24 months, disgorged in early 2024, dosage 10 g/l. A refined rosé, fruity and lively, that plays beautifully with the aromatic notes of the dishes.

Vintage 2015 – Millésime
70% Chardonnay, 30% Pinot Noir. Aged for 84 months, disgorged mid-2023, dosage 9 g/l. Powerful yet delicate at the same time, with hints of spices, citrus, and dried fruits. A pairing that elegantly brings everything full circle.

Each dish found its perfect echo in the glass.

Pizza D’A(mare) is more than a play on words: it is a journey celebrating taste, art, and identity. L’Evoluzione Pizza is the reference point for those seeking extraordinary gastronomic experiences, where every detail surprises, moves, and leaves a mark. A place where sea, land, and creativity blend in perfect balance.

📍 L’Evoluzione Pizza – Via Quintino Sella, Catania

🔗 Discover more about L’Evoluzione Pizza at: 
🌐 www.levoluzionepizza.it

Tags: levoluzionepizza, Catania, contemporarypizza, champagnemademoisellemargo, pizzaandchampagne