Pizzeria with an elegant and refined ambiance set in the heart of Munich. The pizzas strictly follow the Neapolitan style, a long leavening of 48 hours and baking in a wood-burning oven that bears the signature of Stefano Ferrara lending a puffy and thick crust and a light and fragrant bite. The ingredients that season the pies are imported from Italy, selected with great care to offer the best of local flavours. We opted for a tasty 60 Secondi pizza with mozzarella, aubergines, sausage, scamorza, burrata, basil and oregano. The Sicilian cannoli in closing are good.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
