The secret to a light and digestible pizza is hydration. Ciro Salvo is one of the masters of extreme hydration. You can’t avoid the queue to his pizzeria, even though it has a lot of seats and tables. But the waiting is more than worth it. And you can even go beyond pizza: the fried mix for starters, for example, is delicious.
From then on, it’s a crescendo of flavors that make it hard to choose, from the Marinara to Pizza dell’Alleanza (without tomatoes), which brings together some of the best products of Campania, such as the Agerola fiordilatte mozzarella, the jowl bacon, the Montoro golden onion, the Roman conciato and extra virgin olive oil from the hills around Salerno.
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