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."