Its first location is in the center of Vallo della Lucania, and from that branches in Agropoli, Milan and Matera have been opened. This pizzeria is fruit of the passion for quality cuisine and Paolo Desimone’s spirit of enterprise, who began this venture with Carmine Mainenti and Giuseppe Boccia. The objective consists in telling the story of the territory through its excellent products and the people who work to make them accessible. Here, in fact, primary materials of excellence are used, prevalently from Campania with a special concentration on Cilento, but there are also a few national examples and several Presidi Slow Food, which are found on the pizzas. They are light and digestible, prepared with a blend of flours from Mulino Caputo and others obtained with grain-cultivated onsite. Wholegrain and gluten free doughs are also available. Modern furnishings, well-lit. Young wait-staff inclined to a cheerful and attentive service.
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