Mater

Everything was excellent, starting from the pizzas (very good products and especially "unusual" but very pleasant toppings) up to the service in the dining room, with very prepared and kind guys. Even the appetizers were very good but, for their cost, perhaps a little too small... but still perfect for the pizza that will arrive later, very topped and flavors that balance each other perfectly. A more than welcome surprise, we will be back soon. In the photo our pizzas: La Spilinga (the red one with Taggiasca olives, nduja and black olive powder) and La Regina (cream of zucchini and onion and fried zucchini flowers). Both are absolutely worth trying!

Very nice pizzeria, tastefully decorated in a very convenient place to park. I was there last Thursday with my wife, my son and another couple of friends. I should point out that I am a pizza enthusiast, in the true sense, I have been making them at home for years with good results, therefore, "pain in the neck". We ordered a margherita pizza for the child with the dedicated menu, a fresh margherita, and 3 with fish. The first pizza that arrived was the child's, the margherita, a delicious smell literally hit me that I could not help but taste it, I had never eaten such a good margherita, the dough had an "infinite" smell, the tomato sauce was delicious, tending towards sweet and the fiordilatte was excellent. We also went to Francesco Martucci's Masanielli in Caserta some time ago, but I never smelled a scent like this, it's also true that Campania pizzas all tend to have a fairly flat dough flavor, perhaps to enhance the toppings, or by tradition, I don't know. Then came the fried foods, various supplì, excellent. After that, the three pizzas with fish arrived in sequence, all very good, but unfortunately the flavor of my son's margherita was always buzzing in my head :-)) We have to go back and try the no-fish pizzas next time. Anyway, in conclusion, for those who want to have a remarkable experience, it's really worth it. The prices are level with the raw materials and methods used: dough with ancient grain flours, mother yeast, and everything else. I know it's hard to get it out of your head that pizza is a popular dish and should cost little, but the thing I always ask myself is: Why have we now become accustomed to prices like 16-18 Euros for a plate of pasta, very often neither good nor bad, and a (gourmet) pizza can't cost that, even though it requires much more work and also raw materials than pasta?

We were at the pizzeria last night. Well what can I say, it deserves its fame. Behind a great dough, a great pizza there is always a fantastic pizza chef, prepared and very kind. Rating DIESCI!

It lives up to all the promises: even when compared to the best Italian pizzerias (at least according to the “official” rankings), it remains one of the best pizzas, if not the best overall. The price is higher than usual, but it is absolutely justified by the quality. Highly recommended

Family welcome, tact, extreme cleanliness, carefully selected raw materials and captivating creations ("La Viola" shocking in its highly original combinations). An absolute must-try for an evening of pleasure at the table.