This establishment is located in Fuorigrotta, a residential district founded after the second World War, a period whose style it conserves while also offering a restaurant service with Neapolitan traditional cuisine. Instead, for the pizza it takes a very contemporary approach, starting with the dough that is made with a sourdough starter and stone-ground flours and is left to mature for up to 48 hours. The result is an aromatic, fragrant and well-spread disc. The toppings are taken from a vast assortment of carefully selected fresh ingredients, enhanced by a good olive oil. The service is attentive and cordial.
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