Instabile

Here they've never stopped paying close attention to toppings and doughs, and the health emergency was managed with great energy and concentration. At Instabile they continue to experiment with sourdough starter and alternative flours, and the results have been well appreciated, foremost when it comes to the new hemp flour focaccia (to be enjoyed topped with Battipaglia buffalo mozzarella, tomato, lettuce and Genoese pesto). The Contrada is also excellent, served in wedges and appetizingly topped with Asiago, fiordilatte mozzarella, smoked angus, stewed onion and honey. The Lucania aptly expresses the summer with its baked Ferrandina olives, fiordilatte mozzarella, tomato, Neapolitan aubergines, cherry tomatoes and fresh ricottina. In addition to pizza, there's delicious, carefully-prepared seasonal cuisine. Delectable desserts and a well-thought-out selection of beverages, especially beers.