La Taverna Dei Re
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This establishment is dependable for those who want to taste a great Neapolitan pizza outside of the Parthenopean city. The pizza chef is Roberto Miele Daniele, the creator of an excellent light dough which is stretched out and topped “a vista” (as you watch). It is leavened and magically baked in one of the two wood-fired ovens. The secret of the pizzas? One eye is kept on Naples and the other on Molise. The many pizzas on the menu are divided into categories: regional, historical, type of topping (some of which rotate), and the pizzas of the day. They range from the classics, such as the delicious Popolana, to the more elaborate, such as the “alla Carrese”, with the “Pampanella Molisana”. The toppings and dairy products are of excellent quality, and the pizzas are usually very filling. The fried delicacies are also interesting; among these the small and delicious “montanarine” excel. The atmosphere is young and bright, and the service is quick. Finally, there are very interesting wine and beer lists.