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We are in Castenaso, where Emilia starts to merge into Romagna, but here at +39 Ita it is a bit like being in Naples. The establishment was founded by Luca Di Massa, who is originally from Ischia. He is a regional trustee of the Vera Pizza Napoletana Association whose logo is well visible on the menu and in the venue. Rather than a pizzeria, we would define this place more like a brand concept because the +39 Ita is also present in the Marconi airport of Bologna (with Vecchia Malga), in Trento, Berlin, and Oporto, with a supporting Academy. The foundation of its success is the true Neapolitan pizza flawlessly created with a high crust. Some of the products used pay homage to the local territory, as demonstrated on the menu by Guglielmo Marconi with mortadella and the rarest type of "parmesan" (between quotation marks because it is not DOP) the king of parmesan cheeses, or in other words black parmesan. The Neapolitan calzone is enjoyable with its crust filled with ricotta. An additional plus is the pantry section where you can buy the products used on the pizzas.