With his irrepressible and tireless personality, Jonathan Goldsmith has never stopped, not even in this period of great uncertainty. Strengthened by his passion for Neapolitan pizza art, he continued to promote Neapolitan-style pizza. Forged in the kitchens of renowned artisans such as Enzo Coccia, he brought Neapolitan pizza to his country of origin, the United States. On our visit we were pleasantly impressed by the sausage and broccoli rabe, and the tasty imported burrata. Continuing the tasting we opted for a classic Margherita and an Enzo with smoked mozzarella, Corbarino tomatoes, ricotta di bufala, rocket and grated parmigiano. The pizza dough is airy, light, with nice air pockets and excellent digestibility. The wine list is a small jewel box of Campania labels (some difficult to find) offered at honest prices.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.