The Salvo brothers, third generation of pizza chefs, were the protagonists of an extraordinary journey in Beijing, which proved them to be excellent entrepreneurs. They launched Bottega at the end of 2014, and then doubled the number of branches, adding the Vesuvio bar and the new format, Forno, a Roman tavern with pizza by the slice, the second opening takes place just as we go to press. In the Sanlitun branch we find well baked Neapolitan-style pies in the wood-fired oven, the Marinara is soft in the crust and incisive in the flavours, as well as the fried mini pizza or the classic Genovese. Attentive service, young and captivating environment, the formula works in full.

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