Magari

What a dough! It all stems from a passion and a project shared by Giuseppe De Bernardo and Nicolas Cappiello. Both pizza makers, they have decided to conquer Swedish palates with their Neapolitan and contemporary style of pizza. The dough is light and very airy, fragrant, with a thick, but well-honeycombed crust. The Margherita Irpina is simply excellent, but for a richer bite the Nerano is recommended, with fior di latte, zucchini cream, fried zucchini, caciocavallo and fresh basil. Recently we were amazed by the Tonnetto, with fior di latte, tuna fillets from Cetara, smashed green olives from Cilento, grilled artichokes. First class ingredients. In addition to pizza, there are traditional dishes from Campania (such as crocché) that have the flavour of tradition. The wine list could need a little bit of improvement. Right now, we believe this is the best pizza in Stockholm.