Roberto Zanniello is one of the greatest interpreters of Neapolitan pizza in Frankfurt. The pies have a diameter of 33 cm and the crust is made from reliable and well hydrated dough. The environment is very informal and the cuisine is definitely home-made with express dishes that focus on substance and fullness of flavour. From the wood-fired oven, we suggest the pizza topped with tuna and onions; sausage and broccoli or the “ortolana” with grilled vegetables. Plus calamarata and pastiera to indulge the Neapolitan flavours.