Angelo Di Lieto used the post-lockdown period as a chance to present a completely new space to his customers. He moved La Fenice to a new, more central location, larger with more seats and services. Now there's also a café / wine bar, an area for children and a lovely outdoor dining area in the square. The atmosphere is a perfect mix of old (Vietri ceramics, wood and stone) and modern (glass and metal). The menu hasn't changed, however, nor has the importance of their nuvola ("cloud"): a mixture of highly hydrated organic flours (90% water) leavened at length and baked to perfection, making for a light and easy-to-digest focaccia that's crunchy on the outside, soft on the inside. Try the version with PDO buffalo mozzarella from Campania, homemade cherry confit and speck. Their excellent round pizzas (made with biga dough leavened in various ways) come with meticulously selected and seasonal toppings. A valid, rotating selection of beers features about 15 brews from small Italian, German and English producers. There are also other dishes, well presented and generously sized.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.