Pizzerie Eccellenti 2020
Pizzeria Prima Classe
A modern and functional dining room with very long blackboards that display the proposals of the month. The pizzas are prepared as the Neapolitan style dictates. They have a well-pronounced crust and a disk of dough that is an adequate thickness. It is ideal for holding the toppings without sagging, and allows you to savor the pizza with your hands. The pizzas are all well-baked, but perhaps left in the oven 90 seconds too long. Among the speciality pizzas we choose la Napoli di oggi, a fragrant combination of oregano from the hills, Piennolo tomatoes, anchovies from Cetara, black olives from Caiazzo and garlic from Nubia. It is a gratifying combination of flavors with persistent intensity. Equally delicious is the pizza Maria Marì, which is striking for its balance between cream of river chillies, crispy black pancetta from Caserta, buffalo-milk mozzarella, stracciatella di Agerola and semi sun-dried tomatoes. The waiting times should be revisited and the service is a bit too staid to withstand the flow of customers. The list of beers and wines is limited but with quality selections.