Two steps away from the centralized Arezzo Corso Italia, the pizzeria ‘O Scugnizzo brings a slice of Naples to Tuscany. The menu for the pizzas has been divided into three sections: the pizzas of “yesterday”, the great classics of the Neapolitan tradition from the Margherita to the Montanara. The pizzas of “Today”, with a particiular attention to the ingredients, such as red sausage from Castelpoto, Bonfatti mortadella, or the Piennolo PDO cherry tomato. The pizzas of “Tomorrow”, more creative, but always with high quality toppings. For all of these, the dough is the traditional Neapolitan, with a long maturation. A small list of fried panuozzi is not missing which highlights the Neapolitan-Aretina influence on the pizza chef. The beer list is an anthology with more than one hundred proposals fixed in bottles and about ten on rotation on tap.