Da non perdere
The adventures of the pizza chef Valentino Tafuri began 24 years ago. Constant experimentation and research into leavening methods have lead him to always create something new. The quest for quality is the indispensable guideline of all of his creations. There are three types of long leavening doughs: traditional, whole wheat, and one specific dough made for pan pizzas. The ingredients used are all selected with care, taking into consideration seasonality and products present within the territory. The products used are Slow Food Presidia and the Arca del Gusto Slow Food. On the menu, there are variants of the margheritaand the marinaraproposed with different types of tomatoes like San Marzano DOP, Pizzutelloand Fiaschello battipagliese. The furnishing is minimalist and the atmosphere is elegant and soft. The service is direct and professional.