L’Angolo di Napoli
In the Southern outskirts of the tricolor city, next to the San Pellegrino bridge, a family has been reliably managing this welcoming and elegant establishment since 1978, making it an enclave of Neapolitan flavors. The pizza chefs won first and third place at the “European Pizza Cup” and prepare a very soft and fragrant Neapolitan pizza and eight different types of dough, with 10-grain flour, kamut, turmeric, sourdough starter and a 48-hour rising time. The Spalla di zest pizza is recommended with buffalo milk mozzarella, cooked pork shoulder, gorgonzola and lemon zest. To finish off, there are desserts, with an excellent lemon cake made by Pasquale Marigliano. The staff is attentive, and the wine cellar offers interesting territorial and national wines.