Ristorante e Pizzeria Ciarly
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Ciarly in Fuorigrotta is a slightly vintage establishment but the pizza makes the difference. At the oven, the young pizza chef, Raffaele Bonetta creates a winning product with capable hands. His pizzas with are made with a pre-fermentation biga and a 48-hour leavening period. Consequently they are light, digestible and with a high level of hydration. The crusts are well structured, fluffy, soft and enjoyable. The topping ingredients are good quality, as is the oil. The menu is ample and offers a variety of choices which range from the classics to combinations which pay homage to the region with select products, many of which are Slow Food Presidia.