Il Segreto di Pulcinella

This establishment has a cohesive team led by Giuseppe Bove, a pizza chef that is always actively engaged in the study of dough and leavening processes. The proposal of the various pizze Montanare is excellent.  They are first fried then baked.  Some examples are the Alla Pulcinella, the Sintropia, and the Sensoriale. The digestible dough disk, which has a pronounced crust, is perfectly exalted by the top-quality products.  They are the result of an in-depth research, and include some typical products from Taburno (the Castelpoto potato stands out) and authentic products from the Campania area (including cured meats and buffalo-milk cheeses). The wine list is interesting and curated by the wine expert Francesca Martusciello. There is also a good selection of beers, which include craft beers.