WHERE TO EAT The best Pizza patatosa in the world (according to food experts)

"Compress it with your fingers, and instead of cracking or staying smushed together when you let go, it will bounce back up as if it has a life of its own. Below this supremely soft cushion is a stunningly crisp base, perhaps only a few millimeters thick, that doesn't so much crunch like a biscotti as shatter like the exterior of a Parisian baguette.Last time I visited, I sampled it with a luscious layer of burrata, potato and fresh mint."

"They’re made in the typical Neapolitan style (doughy crust, thin center) which makes you want to fold it, and fit as much into your mouth as possible before dripping the tomato sauce on your pants. The laminated menu is pizza-only, with a selection with either a red or white base – from the traditional ones to the funky in-house creations like the Patate (a white, cheese based pizza with rosemary, and potatoes on top) – like a lot of the Italian kitchen, simplicity is the secret recipe… and good cheese."