Neapolitan-style pizzas with thicker crusts, soft dough with beautiful airy pies. A well-articulated and successful project by Nick Nitti who offers a quality proposal that's remained constant over time. There are two branches in the city: one on Randolph Street and one on Harlem Avenue. High quality and directly imported ingredients for the pies, baked in ovens built by artisans from Campania and a professional and close-knit team. Try the caponata and panzanella among the starters. As for the pizzas, we suggest the version with tomato passata, mozzarella di bufala, piennolo tomatoes, fresh basil, bufala "cherries" and extra virgin olive oil. A valid selection of wines completes the offer.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
