Lauretana Senese

"At the Pomodorino it is possible to taste the real Neapolitan pizza, from the simple marinara to the more elaborate ones."

Vivi Siena

"The pizza that can be tasted at the Pomodorino, faithfully follows the dictates of the Neapolitan Pizza Academy: in fact the dough, prepared with abundance and care, rises for 72 hours before being cooked in the traditional wood-burning oven, which thanks to the high temperatures, allows a rapid cooking that gives the pizzas the typical fragrance of the Neapolitan method and digestibility."