Pizzeria Capri

The bond with the earth is there and it's very strong— it's a bond that's aptly expressed in the pizzas they make (both above and below) and in a new project dedicated to bread (Anticamente). Barbara and Damiano Visentin believe deeply in this vision, carrying forward a commitment that touches on all aspects of pizza making, from the toppings (and how they're produced), to the flour, preparation of the dough and baking itself. Before trying their round pies, treat yourself to some fried polenta sticks. Their Parmigiana pizza is a love letter to the summer and its flavors, with tomato accompanied by fiordilatte mozzarella, fried aubergines, Parmigiano Reggiano and basil pesto. There's also the "tonda fina" (larger and delicious) and the Scarsèa, intended to be eaten with your hands, much like the version with Rustichello Romagnolo prosciutto, sliced tomato, barrique-aged feta and basil pesto. Among their Made in Capri pizzas, the Preferita stands out (tomato, Apulian burrata, dried tomatoes and prosciutto). For those who love multiple toppings, there's an entire section dedicated to the Capricciosa. Friendly service and beverages that revolve around the food menu.