Associazione Verace Pizza Napoletana

"This specialty is indeed worth the trip: the skillfully handled cooking with the use of wood chips thrown in the oven (thus adding or reducing the temperature, as necessary), keeps the crust crunchy and perfectly tied to the filling; the outer casing is then masterfully baked, remaining soft and golden on the surface."

Autostrade per l'Italia

"At Antica Osteria Pizzeria Stefano Pepe you eat a pizza with the history. Leavened for hours and seasoned only with ingredients from the Caiatino territory, napoletana remains a classic to try, but other, more special pizzas are also not to be missed, such as the calzone with endive and anchovies."

Spacca Napoli Pizza

"Second was a calzone with fresh escarole, black olives (from Franco’s home town of Caiazzo) and anchovies. As most of Italy is closely bounded by water, this simple combination celebrates the harmony between land and sea."

Valentina Santonastaso

"Fabulous calzone with curly endive, extra virgin olive oil, Caiazzo olives, capers and Cetara anchovies."

Lorenzo Sandano

"The unforgettable "calzone napoletano", filled with mozzarella, ricotta and salami; exalted by the tomato on top and young, raw olive oil."

Tommaso Esposito

"A type of baked calzone, imitated and repeated by many, is a must."

Carmelita Cianci

"Come and eat this pizza, the flavor is wicked, surreal."