Open 24 hours a day, it has an intriguing slogan - Mangiare Bere Baciare [Eat Drink Kiss] – created by owners and brothers Caparella who have been working in the industry for over 30 years and know how to satisfy clients in transit who often have to deal with low quality and boring dishes. Instead, they offer hospitality and kindness, real and genuine food and a high quality pizza which, only eight months after the opening, has already received its first acknowledgements.

Daniele Pescatore is the Neapolitan pizzaiolo in charge of the menu with particular attention to pizza cooked in the two open view wood ovens, as per Neapolitan tradition. The dough is classic, with Petra type 1 flour, made with modern techniques resulting in a craveable and easy to digest pizza. The flavours are Mediterranean, the raw materials are excellent and give life to only eight recipes, as customary in the alleys of Naples and «because we prefer to make few types but good».

So there’s Margherita, Marinara with Piennolo tomatoes from Vesuvius and heartless garlic added raw at the end and cut with a truffle-chopper, Napoli with PDO San Marzano tomatoes from the Agro Nocerino Sarnese, mozzarella fiordilatte, capers and San Filippo anchovies, Parmigiana with real parmigiana, Prosciutto and Mushrooms, Sausage and Friarielli peppers with smoked provola, Neapolitan Calzone with endive, olives from Gaeta, desalted capers from Pantelleria, raisins, pine nuts and Gatò with mozzarella, smoked provola, potatoes, eggs, cooked prosciutto, salami, toasted and grated bread.


Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=641

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