A sure bet for whomever wishes to taste Neapolitan pizza 2.0, in other words, the one with the crust “a canotto” (boat style). In this case, you will find a super crust, inflated, soft and elastic. Daniele Ferrara is the pizza chef, creator of the magic dough (a mixture of flours) which is stretched and topped cold from the refrigerator, which then magically rises in the great wood-fired oven. The secret? It is all in the hours of maturation of the doughs and in the good hydration. The pizzas on the menu are fifteen plus one, the pizza of the day. The menu ranges from the classics to the specials, which are more elaborate, such as P13, with wild boar ragù, fior di latte from Agerola, 24 month Parmigiano Reggiano PDO, evo oil and basil. The toppings are of the best quality, the pizzas are very substantial (around 290 grams of dough) and savoury. The sfizi are not missing, you can choose among friselle and bruschette. The Atmosphere is young, the decor in an industrial style, the service courteous.
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