La Pizza

Opened in February 2019, the method by which the pizza is prepared remains strictly faithful to Neapolitan taste, with a highly hydrated, soft, and light crust. From the menu we suggest a Diavola with all the trappings of the genre and the Cetarina with fior di latte, tuna from Cetara, copper onion from Montoro and olives from Gaeta. The research on the ingredients is remarkable, with many rare treats otherwise unavailable in the city. The pies are digestible and quite authentic in their execution. Even if we noticed a shrinking in terms of quality compare to the opening period. The wine selection is quite surprising, feauturing also a nice by the glass selection.