[:it]La pizzeria dei fratelli Salvo si presenta molto bene fin dall’entrata. Il personale è organizzato e attento alle richieste del cliente. L’ambiente è aperto ed ampio nella sala principale, e intimo in quella più piccola, che attraverso larghe vetrate dà sulla piazza. Abbiamo scelto Nduja e Verzin e la pizza stagionale Piselli e Polpette. L’impasto è leggero e facilmente digeribile, valorizzato dalla qualità dei prodotti utilizzati per il condimento, garantita dai presidi Slow Food indicati a menu. In entrambe spicca la grande ricerca dell’equilibrio tra gli ingredienti. Molto ricche le liste di vini e birre; apprezzabile, in menu, il racconto sulla rivalutazione e l'attaccamento al del territorio. Interessante e ben studiata l'opzione menu degustazione a prezzi accessibili.[:en]This pizzeria owned by the Salvo brothers is well presented, starting from the entrance. The staff is organized and attentive to the customers’ needs. The environment is open and spacious in the main hall, and intimate in the smaller hall, which overlooks the square through large picture windows. We chose the pizza Nduja and Verzin along with the seasonal pizza Piselli e Polpette (peas and meatballs). The dough is light and easily digestible.  It is enhanced by the quality of the products used for the toppings, which all are guaranteed Slow Food Presidia products as listed on the menu. In both pizzas the great research for balance between the ingredients used stands out. The wine and beer lists both offer a variety of different labels. We appreciated the note in the menu that talked about the establishment’s evaluation of and commitment to the territory. The tasting menu is interesting and well-structured and set at an affordable price.[:]

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This pizzeria owned by the Salvo brothers is well presented, starting from the entrance. The staff is organized and attentive to the customers’ needs. The environment is open and spacious in the main hall, and intimate in the smaller hall, which overlooks the square through large picture windows. We chose the pizza Nduja and Verzin along with the seasonal pizza Piselli e Polpette (peas and meatballs). The dough is light and easily digestible.  It is enhanced by the quality of the products used for the toppings, which all are guaranteed Slow Food Presidia products as listed on the menu. In both pizzas the great research for balance between the ingredients used stands out. The wine and beer lists both offer a variety of different labels. We appreciated the note in the menu that talked about the establishment’s evaluation of and commitment to the territory. The tasting menu is interesting and well-structured and set at an affordable price.