Amalia Costantini has an extraordinary passion for cooking and for mother yeast especially, and a close-knit family that supported her in her choices. So she left her previous job, opened this pizzeria right outside Fiano where you’ll feel at home.
First the excellent supplì and the other starters, then the pizzas. There are those called "della tradizione Mater" – which are thin, with a thicker edge – and the Pizze Gourmet with a thicker and soft pastry (available in different versions) and excellent toppings. Like Terra Mater: the base is a focaccia, served with steamed aubergines, cherry tomatoes confit, chili and extra virgin olive oil.
giornalista, napoletana di nascita e romana d'adozione, cerca di unire le sue tre passioni: mangiare, viaggiare e scrivere
