A unique establishment in the Campania pizza panorama. This pizzeria was established in the 1930s thanks to the intuition of baker Luigi dell’Amura, who transformed seasoned bread into a pizza by the meter. This new format was immediately appreciated by customers and has become an emblem of the Sorrento peninsula over the years. The pizza dough, compared to how it was originally made with lard, has now become lighter thanks to the use of olive oil. The raw materials used are well selected. The dining area has an authentic seventies décor, and is designed to accommodate a large number of people. In addition to pizzas by the meter topped with traditional and creative 70s and 80s-inspired ingredients, you’ll also find a vast selection of typical restaurant dishes of meat and fish on the menu