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Located in the Portuense quarter, where it is not so easy to park, In Funcina is celebrating its tenth birthday with a series of two-chef dinners with many famous chefs who are friends of Edoardo Papa. The décor is simple and welcoming and the service is polite. As a new trend dictates, there are no tablecloths but just snow-white, elegant cloth napkins embroidered with the logo of the locale: an open pizza. It is able to satisfy all of the pleasures of your palate, beginning with the disk, which is the result of a mix of flours produced from antique grains. One of many is the tumminia, which has a high protein value and low gluten. It is always well baked because it undergoes various stages through the oven. The base is topped with superior quality raw materials that have been personally selected by Edoardo, often from small-scale producers. The classic Neapolitan is good, as well as the fiori, ricotta e alici, which just like the Napoli has anchovies from Cetara. The vignarola with cream of parmesan is also excellent as is the artichoke, gorgonzola and mortadella.