Pizzeria Da Neo
Da non perdere
In this modern, family-style place, not far from the Bufalini hospital, you can choose from numerous varieties of pizza-by-the-slice which are baked at a rapid pace.
The dough, made of soft wheat four, with a sourdough starter, is left to rise for 72 hours. The toppings, predominately from the local area, are of good quality and work to exalt the lightness and digestibility of the finished product.
The staff is kind and efficient. The pizzas are available for take-away or can be eaten at one of the ten small tables intended for tasting. Service is spartan.
Some beverages and a couple of good wines are exhibited in two glass cases but do not appear on the menu.