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The pizzeria Santarpia has been open in the Sant’ Ambrogio district since December 2015 and had Giovanni Santarpia managing the oven from its opening up to 2018. From December 2018 the oven has been managed by Michele Leo. A careful selection of the raw material used to top the pizza has been made, as indicated on the menu. There is a wide selection of pizzas; on the menu there are 18 proposals not counting the fried pizzas (the frued al lampredotto is noteworthy) and the pizzas of the day. Particular attention is given to customers who with gluten allergies; upon reservation you can request gluten-free dough and there are also beers suitable for coeliacs. The service is attentive and friendly, in a refined and bright environment. The change in management of the oven has led to an important variation in the type of pizza proposed, although it is still made in the Neapolitan style.