Pizzerie Eccellenti 2020
Here we have a careful selection of products, primarily from Campania and the south. They span from provola from Agerola to anchovies from Cetara, and make up the pantry of this Neapolitan outpost which opened a year ago in the historic center of Avellino. The dining area is organized on two levels, enlivened by furnishings in bold red. It is simple and modern with the oven in full view of the patrons. The menu is printed on a well-presented page with fried offerings, traditional pizzas, and pizzas that play around with a variety of seasonal products. The style is Neapolitan, so the crust is canotto (boat style). Overall, it is a thin disk of light and digestible dough. The margherita is well-executed and tasty, while you absolutely must try the ripieno al forno with smoked provola from Agerola and endive sautéed with capers, anchovies and olives. The frittatina marinara di pasta (fried pasta) and the montanarine with mortadella and pistachio are both delicious. The service is young and kind even if the dining area is a bit overwhelmed during the dinner rush when take away service is also available.