A temple of pizza for more than forty years, where the quality ingredients truly make the difference and the good dough is the basis for the dishes served at the table, which are never simplistic and always able to satisfy the patron. The ingredients, in fact, are seasonal, and the suppliers are select producers recognized by Presidi Slow Food. Here, therefore, among the proposals we can find fior di latte mozzarella from Agerola, Burrata from Andria, Roman-style cooked ham from Mora, or the anchovy from the Cantabrico Sea, just to name a few. The choice of beer is good, and the menu advises which pizza to pair it with. A must-try is the Margherita in its classic version or PDO for the more discerning palates, in summer you can get creative with baccalà (cod). It is also available year-round; the heart of the fish is used, desalted from preserves. Otherwise you can opt for vegetables for a lighter choice. The establishment is not too big but it is welcoming, with a prepared and professional staff.
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