A restaurant with a Neapolitan pizzeria on two levels and various dining rooms, in the heart of the city center. The staff is attentive and courteous.
Certified products from Campania are frequently used as the pizza toppings (Buffalo milk mozzarella, San Marzano tomatoes as well as yellow tomatoes from the Piennolo, Cilento olive oil, broccoli rabe from the area of the Vesuvius, Agerola sausage), the dough is slow risen, naturally leavened and based on flours from a well-known Neapolitan mill. The leavening should perhaps be improved.
From the kitchen, traditional Chicchinese e Figliola fried pizzas are available as well the Panuozzo, typical items made with pizza dough, stuffed and cooked in the wood-oven.