That this trendy pizzeria's name roughly translates as 'good dough' in Neapolitan is no coincidence. At the helm is third-generation pizzaiolo Ciro Salvo, whose obsessive research into Naples' most famous edible translates into wonderfully light, perfectly charred wood-fired pizzas. Quality is the key here: from the olive oil to the rustic pork salami, ingredients are sourced directly from local and artisanal producers.
No reservations; head in before 1pm at lunch or 7pm at dinner to avoid a long wait.
