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.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.