Cosimo and Marika are tireless in their careful management of one of the most inviting pizzerias in Puglia, that many consider to be among the best in the region. The owners are visionaries for their painstaking research of the products and flours used. The pizzas, that have a well-pronounced round crust, are made with a classic dough, durum wheat flour (the Senatore Cappelli variety) and a sourdough starter. The dough is left to rise for at least 48 hours and it is always high quality. We will list only a few pizzas we tried that encompass the philosophy of La Campagnola which we believe is a true representation of the Pugliese territory. The first one has a dough made with unsieved flour, pezzente sausage, broccoli rape and burrata. Another pizza has a dough made with Senatore Cappelli durum wheat flour, Capocollo from Martina Franca and burrata. The last pizza has a dough made with durum wheat flour, artichokes and canestrato. Feel free to rely on Cosimo’s advice; he will always surprise you, like with his explosive Capricciosa. During the weekends be sure to make a reservation.