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A Neapolitan-style pizzeria in Aversa where the menu is organized around the dough itself: canotto, direct, 48-hour, gluten-free. The kitchen keeps its browning even and its crust soft inside with a crunch at the rim, which is either obvious or surprisingly rare depending on how many bad pizzas you've eaten lately. Fried starters come out dry and crisp, and the beer list gets more attention than most. Ranked on 50 Top Pizza Italy.
The awards strongest first
- 50 Top Pizza #62 · 50 Top Pizza Italy
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Margherita
“This is demonstrated by the Margherita in the traditional "ruota di carro" version, which is melt-in-your-mouth and well-balanced in the ratio between tomato and mozzarella.”
50 Top Pizza -
Parmigiana scomposta
“Special mention goes to the "Parmigiana Scomposta" on a direct dough: the topping made of Neapolitan ragù, fried eggplants, provola cheese, and 36-month aged Parmigiano fondue faithfully recreates the classic recipe.”
50 Top Pizza
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The neighbors closest first
- Truth Restaurant Modern Mediterranean Eat · 69
- Peculiare Restaurant Italian Eat · 69
- La Contrada Pizzeria Eat · 67
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