It is the “first (and only) pizzeria in the Consentino Hinterland certified by the Associazione Verace Pizza Napoletana,” yes, but this is not a simple claim: to confirm that we are dealing with authenticity, it is enough to make a stop in this small establishment (8 tables inside and just as many out, weather permitting) at the gateway to the Bruzio Capoluogo. The great oven with its mosaic dome welcomes the patrons, the pizza chef is the indisputable protagonist of his stage, the menu is minimal but inversely proportionate to the kaleidoscope of flavours that it recounts. On a traditional Neopolitan dough made of medium to weak flavours – without improvement agents or added fats, and a leavening of at least 12 hours- varying from PDO and IGP ingredients (Campania buffalo milk mozzarella, San Marzano tomatoes and Piennolo cherry tomatoes from the Vesuvius, Roman pecorino, Silano caciocavallo, gorgonzola, prosciutto from Parma). The fried offerings are not to be missed: pizzetta and pasta frittatina. Excellent craft beers produced in the area.
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