Pizzerie Eccellenti 2020
Ohimà Pizza e Meraviglie
The format here is the same one used by the new pizzerias in the Neapolitan style: it is well-lit with ample modern spaces that are functional and dividable at need, practical furnishings, and a physical separation from the work areas (for pizza and fried products). These are always, however, in the customer’s line of sight. As for what comes out of the oven (always wood-fired), in terms of the dough and baking, we are decidedly in Campania. That means the pizza is soft to the bite without yielding, and that it has a medium-high crust with delicious traces of crunchiness. Generally speaking, the ingredients of the toppings are good-quality products. They span from Abruzzo to Campania, and the pairings are well thought out, and in some cases truly noteworthy. The fried products, which are exclusively in the Campania style, are good both for their quality and for the technique used in their execution. The service is kind and pleasantly informal, but a bit rushed on Saturday evenings and on the other days when the place is at full “pienone” capacity.