Eco del Mare
After a drastic restyling, Sabatino Sorrentino’s establishment reopens, and is even more welcoming and modern. There are no setbacks with regards to the ingredients and products, with doughs from Italian stone ground grains, a sourdough starter (that comes from wine), and long rising times. Easily digestible pizzas, cooked to perfection, with a low crust, soft, crunchy, and ingredients selected according to the expertise of the owner. 700 labels, large bottles, and notable depth, compose the monumental cantina, care of Sorrentino Master Sommelier, Alma.