Visiting Enzo Coccia’s parent company means taking a trip to the roots of Neapolitan pizza art. The dough is masterfully assembled, highly hydrated, perfectly friable, capable of tying all the true flavours that Enzo goes sourcing in Campania in a symphony. Note the quality of the tomatoes, the work done to enhance the specific textures and fragrances. To whet your appetite we recommend a series of appetizers like the roll of pan-fried escarole, Gaeta black olives, bufala and grana cheese, as well as the luscious saltimbocca sandwich stuffed with smoked bufala, sausage and broccoli. Don’t miss the Margherita Dop with San Marzano, bufala, extra virgin olive oil from the Sorrento Peninsula, a sprinkling of pecorino and a generous dose of basil. Beverages include beers and a handful of regional wine labels.