Pizzeria operators in Naples have yet to receive the memo that customers don’t like QR code menus and this pizzeria was no exception. Somehow, despite our myopia, we narrowed down the numerous options to one starter and two pizzas. We then added a third pizza for ‘research’ purposes.
As is typical at Neapolitan pizzerias, the electronic menu included a range of fried starters (frittatini and croquettes) plus a trio of montanare – little bundles of fried dough with unique toppings. We liked the montanare topped with pumpkin and mushroom but we loved the seemingly simple classic margherita montanare and the not-so-simple montanare topped with ricotta, anchovies and lemon.
The Pistadella pizza topped with local fior di latte, ‘fairytale’ mortadella and Sicilian pistachio pesto was our favorite of the three. The combination of mortadella and pesto is trendy in Campania and this pizza was the best version we’ve encountered. Its top-quality mortadella, delicate and as thin as tissue paper, was neatly folded against buttery, nutty pesto that had just enough crunchy texture.
Essentially a Margherita pizza with both DOP buffalo mozzarella and Grana Padano, the Bufalina pizza was text book. The same can’t be said about the 4 Casi Campani pizza, a uniquely crunchy pie topped with four cheeses (Caciocavallo Podolico, Blu di Bufala, Pecorino Carmasciano and locally sourced Fior di Latte), semi-dried tomatoes, curly basil and celery oil.
We couldn’t help but notice the little details in our pizzas. The cheese was spread like an artful claw over our Margherita, the mortadella was placed on our Pistoadella pizza like delicate rose petals and all three crusts had a pillowy texture that didn’t feel chewy.
Full to our brims, we somehow found space for a slice of Pastiera – a seasonal Easter cake made of ricotta and cooked wheat berries that’s one of the most beloved desserts in Naples and the only dessert baked in-house at the time of our meal. It was a good choice. The super moist cake arrived topped with powdered sugar and surrounded by chocolate candies. We could taste the cheesecake’s history in every earthy yet creamy bite.
