2019
Officina della Pizza
pizzeria
Eccellente
stile:
Napoletano
Una pizza verace napoletana, questa di Mario Severino a Sarno, con due sale arredate in maniera semplice e sobria, un forno a legna firmato dal maestro Ferrara ed un servizio giovane ma cortese e spedito.
Il menu è vario e vivace, con un antipasto di fritti o tagliere; le pizze classiche, stagionali, fritte o gourmet, tutte preparate con grande cura per l'impasto così come per i prodotti utilizzati per la farcitura. Il disco di pasta è sottile, come da tradizione napoletana, con cornicione molto gonfio (anche se non è un vero e proprio canotto), ben lievitato e alveolato.
Diversi richiami alla cucina partenopea, dalla genovese al soffritto, e attenzione agli olii e alle birre artigianali.
A true Neapolitan pizza by Mario Severino in Sarno. Two dining areas have been furnished in a simple, sober style. There is a wood-fired oven constructed by the master Ferrara, and a young but courteous and fast waitstaff. The menu is colorful and varied. For starters there are fried offerings or cured meats and cheeses served on a wooden cutting block. The pizzas are available in classic, seasonal, fried and gourmet versions, and are all prepared with great care both in the making of the dough and in the selection of the products for the toppings. The dough is thin, in accordance with the Neapolitan tradition, with a swollen crust (even if it is not a bonafide boat-style “canotto” pizza) that is well-leavened and bubbly. There are various selections on the menu from partenopea (traditional Neapolitan) cooking such as the Genovese al soffritto. Great care has been taken in the selection of the oils and craft beers.
A true Neapolitan pizza by Mario Severino in Sarno. Two dining areas have been furnished in a simple, sober style. There is a wood-fired oven constructed by the master Ferrara, and a young but courteous and fast waitstaff. The menu is colorful and varied. For starters there are fried offerings or cured meats and cheeses served on a wooden cutting block. The pizzas are available in classic, seasonal, fried and gourmet versions, and are all prepared with great care both in the making of the dough and in the selection of the products for the toppings. The dough is thin, in accordance with the Neapolitan tradition, with a swollen crust (even if it is not a bonafide boat-style “canotto” pizza) that is well-leavened and bubbly. There are various selections on the menu from partenopea (traditional Neapolitan) cooking such as the Genovese al soffritto. Great care has been taken in the selection of the oils and craft beers.
da 7 a 15
Mario Severino
Via Paolo Falciani, 92, 84087 Sarno, SA, Italia
distanza:
durata:
durata:
giorno di chiusura: lunedi
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
1 settimana agosto
081 965235
Presente (fino a 10)
Di pregio (da 6 a 10)
no
parcheggio
aria climatizzata
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