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Francesca Alliata Bronner - LA REPUBBLICA
The best Neapolitan pizza with crust (cornicione) in the city. Dough rolled out by hand, very fresh ingredients and baked in wood-burning ovens. You shouldn’t miss the Neapolitan fry: ‘pasta cresciuta’ (fritters), ‘calzoncino’ (small savoury turnover) with ricotta cheese and fried mozzarelline (small mozzarellas). And then the unbeatable pizzas: PizzaRe with mozzarella made from buffalo’s milk, Pachino tomatoes, tomato sauce and olive oil, Chef with mozzarella, cream, cooked ham and mushrooms. The tasty ‘Ripieno’ from the tradition of Campania: stuffed savoury turnover. The ‘babà ’ (sponge cakes with rum) are very good, they are made by Antonio, an authentic Neapolitan. €18. Via Ripetta 14, 063211468. Until 12:30 am. Always open.