Daniele Uditi has built a dazzling success in California. Born in Naples, he began his career at a very young age and trained in the best pizzerias in the region. In 2010 he moved to Los Angeles where his success earned him the opening of 3 branches. In pure Neapolitan style, the pies boast a thick rim with a soft heart full of air pockets. The long leavening time makes the dough digestible. Meals can start with roasted artichokes and toasted pine nuts, parmigiano and lemon as an appetiser, or meatballs baked in a wood-fired oven. As for the pizzas, the spicy Diavola with salami, fior di latte cheese, shallots, 'nduja and honey or a classic Margherita. Both good with a melting bite and using high quality ingredients. A selection of Italian and American wine labels complete a varied offer.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
