50 Top Pizza

"A dozen pizzas to choose from, all very rich and balanced."

Rocco Andrisani

"Where to Eat Pizza: Il Foro dei Baroni - Tomato puree from Castelpoto, garlic grown in Puglianello, fresh basil from the restaurant's garden, wild oregano from Cusano, olive oil from Titerno."

Luciana Squadrilli

"It is worth coming here to eat the delicious pizzas."

Daniela Marfisa

"The “Orti Storti” Pancotto with turnip tops on celeriac and turmeric wafer is as good as it is spectacular. Very tasty vegetables, a crunchy and colored wafer to give consistency and chromaticity."

Daniela Marfisa

"Pizzas are light and tasty, in full Neapolitan style."