A beautiful modern pizzeria recently opened in Priverno, in the province of Latina. Ample spaces, simple but well-studied furnishings, starting with the illumination that is on point and very well-executed communication. An artisan wood-fired oven and various experiences abroad and in Italy are the aces up the sleeve of the pizza chef, Daniele Mastracci, called “Pupillo” since he was a child. The message is very clear: pizza can, or it actually must be a reflection of the territory. Thus, the buffalo mozzarella of the area, artichokes of Sezze, Speck and buffalo ragu’, etc. The dough is long-risen for a very tasty and fragrant pizza, similar to a Neapolitan style, with a prominent crust and thin base.
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