It is enough just to walk through the door to leave behind the chaotic traffic of the city. “La Pavana” is a corner of tranquility, good taste, and good traditional Neapolitan cooking. The rennovated establishment is welcoming and reasonably nice. Particular attention is reserved to the method of working the dough “biga”, with the use of a sourdough starter. As for the dough, it is left to rest for at least 14 to 18 hours, in order to obtain a light, digestible pizza, that is also tasty and fragrant. The idea of proposing pizzas matched to a specific craft beer on the menu is perfect.