All' Incrocio

Gennaro Alfieri (pizza chef) and his wife, Rosaria Miranda (in the dining room), continue to guarantee a pleasant stop at this small, popular place, a by-now historic pizzeria that stands out for its quality food and warm atmosphere. A sensitivity towards environmentally friendly products has become a key factor in their choice of ingredients, from the dough (naturally cultivated, organic wheat, spelt and durum wheat flours) to the tasty toppings, which pay homage to Italy's small but talented producers. Among the pizzas worth trying, there's the Amatrice (tomato, mozzarella, bacon, pecorino romano, Tropea onion and black pepper) and the Incrocio (with Apulian burrata, dried cherry tomatoes, Cantabrian anchovies, Pantelleria capers, Gaeta olives, just a pinch of garlic, oregano and spices). The house desserts, like their pastiera and Sicilian cassata, are excellent. A range of (particularly light) beers have been selected from German craft breweries. There's also a selection of local wines.