A single long pizza base topped with multiple flavours: a simple and delicious product, perfect for a dinner among friends—it's the Vico pizza, which has also received a municipal designation. A special case is the metre-long pizza, a historic and unique product of the Dell'Amura family from the Università della Pizza da Gigino, which developed the product, making it a symbol of local gastronomy. The Ministry of Enterprises and Made in Italy has authorised the inclusion of this brand in the Special Register of Historical Brands of National Interest. However, there are numerous establishments offering good traditional pizza in Vico Equense. Here are the four best addresses.
The Best Metre-Long Pizza in Vico Equense
Al Buco
At its opening in 1969, there were only 5 wooden tables - hence the name, which in Italian is “hole” - but over time, the establishment owned by the La Ragione family expanded in size, as well as its gastronomic offerings, which now include both surf and turf dishes of the Neapolitan tradition and wood-fired pizzas. fresh fish, which forms the basis of many of their main courses, can also be appreciated atop the Vico pizza prepared according to the classic recipe, starting with a correctly leavened dough that results in a crispy crust and soft interior. All in a familiar and welcoming atmosphere.
Al Buco – via Roma, 19 - Facebook
Cerasè
One of life's pleasures is undoubtedly eating on a terrace overlooking the sea. Specifically, here you can enjoy an excellent dough with a view of the Gulf of Naples and Mount Vesuvius in the background. At Michele Cuomo's table, you'll find a menu of seafood specialities that also includes the elongated Vico pizza, meant for sharing among several people. From Margherita to one with escarole and cherry tomatoes, the classic pizzas are a guarantee, but the toppings vary according to the seasons. Accompanying the meal are craft beers and a selection of wines from across the Peninsula.
Cerasè – Corso Filangieri, 4 - cerasevicoequense.it
Pizzeria Castellano
People come to Arola, a hamlet of Vico Equense, specifically to taste one of the best versions of local pizza. Well-leavened and digestible dough, crispy edges, precise baking—it's a type of pizza that encourages sharing and trying multiple flavours from the options offered, all simple and well-constructed. Start with a good array of fried snacks, crisp and lightweight, then definitely be tempted by the Margherita and the tomatoless bases rich in mozzarella, with zucchini flowers or with fragrant mortadella and lemon zest, or with split cherry tomatoes and chili.
Pizzeria Castellano – Arola – via Masturzo, 17 - Facebook
Università della Pizza da Gigino
Everyone is talking about metre-long pizza after the De.Co. designation, but it all started here in 1930, thanks to the ingenious intuition of Luigi Dell'Amura (known as Gigino), who conceived a different shape for his of pizza, making it sold "by the metre," according to the number of diners. The rest is history: the place is always packed, especially during peak season, with four ovens going at full throttle and hundreds of guests. No matter the flavour chosen, the pizza here is fluffy and fragrant: don't miss the classics, Margherita, Nerano, and Marinara with escarole, which withstand the test of time.
Università della Pizza da Gigino – Corso Giovanni Nicotera, 15 - pizzametro.it
Where to eat in Ariccia. The best addresses selected by Gambero Rosso
The 'electric tomino', the unknown specialty of Piedmontese taverns. What it is and where to eat it in Turin
To be shared and enjoyed together. The return of Italian appetizers that have conquered Michelin-starred chefs
The 8 best Vitovska Wines from Friuli Venezia Giulia selected by Gambero Rosso
History of the hidden specialty coffee shop in an agricultural market in Rieti
