Jonathan Goldsmith is an real volcano. In these difficult months he never stopped, continuing his commendable work of promoting Neapolitan pizza art. Born in America, he trained among some of the best Neapolitan artisans such as Enzo Cocca to whom he also dedicated a pizza. His dough is impeccable, airy and light, digestible and very well proofed. Meals start very well with fried foods, the bucatini omelette is excellent, as is the stuffed courgette flower. Among the pies, the classic Margherita or the sausage and broccoli. The wine list should be taken as a model for many Italian pizzerias: a brilliant compendium of Campania wines, even very rare ones, offered at honest prices.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.