Cocciuto

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.

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it