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F.lli Iaiunese Pizzeria Dal 1998 Reggio Emilia

pizzeria
Da non perdere
stile:
Napoletano

A new pizzeria with a kitchen in Reggio Emilia, within the commercial area of the Ipercoop. Neapolitan style pizzas are served.  In fact, the pizza chef Raffaele Iaiunese placed second at the World Championships at Parma in the classical STG category. It is a large modern restaurant that has been tastefully decorated; two wood ovens, one of which is used for cooking gluten free. A young, but professional staff. The menu offers a long list of pizzas, which are divided between the traditional and the more imaginative special flavours. The dough, which is a mix of type 0 and 1 flour, is leavened for 48 hours. The pizza is light and fragrant, with toppings which demonstrate the attention paid to the Campania and National DOP and LGP produce.




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