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The authentic Neapolitan pizza. This establishment, which is not far from the city center, has a philosophy of pasta that is characterized by the daily dough mixing of soft wheat flours, the use of a considerable amount of water and a 24-hour leavening time. Everything is done at room temperature. The result is a good pizza that is digestible with Slow Food Presidia ingredients, such as the broccoli from Aprilatico, the Papacella, the artisan salt, the mortadella, and the Martina Franca capocollo. There are also DOP products such as the San Marzano tomato, the buffalo-milk mozzarella, and pecorino, just to name a few. Everything can be accompanied by an excellent beer which will only be organic or artisan-crafted. The service is excellent.