The thing that you notice most is the cordial service, even those waiting in queue always enjoy the care of the staff who entertain them with samples of pizzas, demonstrating that the customer is really the centre of everything. Lots, and lots of quality on the pizzas, light and well spread. Ingredients that are the best in Campania, with some digression, always top quality, around Italy.
The combinations work divinely, and the great virtue of this pizza is the balance. The absence of a sampling of fried starters is surprising, but understandable if you consider that the attention is deliberately all on the pizza. The fineness of the dough disc is accurate to the millimeter. Enzo Coccia’s menu is complete and embraces various areas, from creativity to the classics. The Margherita leaves you dumbstruck, the level of acidity of the tomato and the lactic components is always well proportioned, and it all blends with the dough as a true Neapolitan pizza should, hard to find a better one at any longitude and latitude. Intoxicating. The prize for Performance of the year 2018 for Enzo Coccia for having taken the two “Notizia” into the top ten of the guide.
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