Pizzerie Eccellenti 2020
This pizzeria has been open for just under a year, but Michelangelo Casale has been a pizza craftsmen since 1993, information he has inscribed on the oven. Years of apprenticeship and experimentation have culminated in a truly excellent pizza. It is light, fragrant and well-leavened, with a crust that is not too pronounced but still nice and puffy and pleasant to taste. The flour used is carefully selected. The correct maturation time has been studied carefully. There is likewise a careful selection of the ingredients with particular attention given to the products coming from the Campania and Irpinia territories. The dining hall is modern, with well-spaced tables, the staff is young but efficient.
The language on the menu is simple and direct: the menu starts with appetizers and fried dishes. There are 3 different types of pizzas you can choose from: the classics, the originals and the fried pizzas with the various montanare. Do not miss out on tasting the margherita, and among the originals the ‘Avellana’ with walnuts and hazelnuts from Avellino, caciocavallo podolico irpino and rehydrated sundried cherry tomatoes.