Here we have a genuine Neapolitan pizza in Avellino.  It is the traditional type, found in the historic city districts, that extends beyond the perimeter of your plate.  It is well-baked with a long leavening, and the toppings are distributed uniformly.  There are about fifty different variations, subdivided into the classics and the specials.  There is no useless artistry; here the dough and ingredients are left to speak for themselves.  A good number of materials are chosen from among the many Irpinian specialties, such as ricotta, caciocavallo, walnuts and hazelnuts.  Among the best on offer, we recommend the “Testone,” with the genovese.

It is an open pizzeria in the historic center of Avellino, with about forty seats.  It has a modern and essential dining area.  The oven is visible to the patrons, and there are also a few dishes on offer from the kitchen for the lunch break.  The service is courteous and energetic.

The school is obviously Neapolitan, including the fried offerings with delicious stuffed potato crocchè that are finished in the wood-fired oven.