In the galleria on the ground floor of the terminal, opposite the Mondatori bookstore, among the check-in desks and flamboyant shops, there is a pizzeria inside a structure built in wood with beams and bricks. It is fruit of a collaboration between the Chiari family and the businessman Luca di Massa, master pizza chef AVPN. Young and efficient staff and Neapolitan pizza, with a wood-fired oven, professional pizza chef, and tables with checked tablecloths. A full menu, with thirteen pizzas and one “pizza of the day”, prepared from 10:30am to 10:30pm non-stop, with no coffee service, however. Soft and crunchy pizzas, with pronounced crusts, featuring elasticity, meltiness, and a good balance of flavour. You must try the “Vecchia malga,” a calzone stuffed with cheeses, and the “Guglielmo Marconi”, with cream of Nero, mortadella, buffalo milk mozzarella, Piennolo tomatoes, green beans, anchovies, parmesan and tartufo-flavored oil. A park pass is given on request in pizzeria to whomever has eaten, an allows two hours of free parking.
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