Cocciuto is no ordinary pizzeria. The place is truly beautiful, 260 square metres with a New York style of design. Comfortable seating, large tables, a wise mix of Art Deco and contemporary elements, a wine list with many wines from France and even more Italian specialities. The pizzaiolo is talented Antonio Caputo. Hence the pizza is good. They serve it in the Campanian version, a mix of flour to which they add living germ wheat, a double leavening to guarantee softness, fragrance, aromas, and a lighter dough in general. As for the topping, great attention is payed to the raw materials.
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