Makishima-San, also known as Pasquale in honour of one of his mentors, is among the world's most talented ambassadors of Neapolitan pizza. Trained in Ischia, he is now an authentic star who has brilliantly reproduced traditional Neapolitan-style pies in very rigorous manner. So an airy and light dough, carefully sourced ingredients, fast and punctual baking. We recommend the Margherita, which made Pasquale famous in 2010 at the World Pizzaiuolo Championship, in addition to the sausage and broccoli rabe. Close with a well extracted espresso.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
