Grigoris

Ruggero ("Lello" to his friends) and Pina are partners in work and life, a pair who've never stopped "growing" (according to the house motto). In fact, during the pandemic what should have been a simple kitchen was transformed into a full-fledged bakery for take-out and delivery. Their meticulously prepared pizzas have continued to win over new fans by virtue of the unique, quality ingredients used: stone ground flours, sourdough starter, San Marzano tomatoes, Agerola fiordilatte mozzarella (Slow Food Presidia) ... in short, excellence. There are about 30 pizzas on the menu, with toppings spanning everything from meat to seafood, meaning there really is something for all palates (you can also ask them to cut your pizza so as to share with fellow diners, allowing everyone to try a wider range of toppings). A few examples: 'nduja e cime di rapa (San Marzano tomato, fiordilatte mozzarella, Calabrian Black Pig 'nduja sausage, turnip greens); sogliola e carciofi (Agerola fiordilatte mozzarella, potatoes, sole from the upper Adriatic, basil pesto, artichokes, hollandaise sauce). The atmosphere is elegant, but not formal. The staff is kind, attentive and knowledgeable. An excellent array of beverages, from carefully selected, international craft beers to wines and spirits. Make sure you leave space for Pina's desserts.