The double offer of Italian pizzas by the Salvo brothers quickly created a huge buzz, conquering the palate of customers in the Sanlitun district. The pizza art runs in the veins of the owners, in fact it is a family tradition that has been handed down from generation to generation since 1928. There are two branches that offer two different philosophies: at Forno the pizza is sold by the slice, while the Neapolitan style pies are the protagonists at Bottega. The latter restaurant, with an informal and lively atmosphere, was opened in 2014 to introduce an excellent pizza with a soft and fragrant crust. The classics are well executed, but for a more original bite we recommend the Primavera: bresaola cured beef, grilled asparagus, mozzarella, Parmigiano and extra virgin olive oil.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
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