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A Neapolitan pizza joint that transplanted itself, fully formed, to the center of a small Irpinian town. The dough is the classic southern style: bold, direct, with a restrained crust that stays out of its own way. Campanian ingredients run throughout, with a few Slow Food presidium products in the mix. The room is warm and unpretentious, with bits of Naples on the walls for anyone who needs the reminder of where the allegiances lie.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we score
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