"“ Tradition, innovation and rediscovery of ancient flavors Located in a historic village of Aversa with a Renaissance-Angevin setting from the 1400s, large arches in rough tuff bricks with notable vertical development supported by massive pillars with cross vaults of medieval tradition open up to an environment finely furnished with period wooden furniture , central part with mezzanine and outdoor courtyard. You immediately feel placed in a warm and welcoming environment with an important historical feel that blends well with the homogeneous culinary proposal of the skilled and emerging young pizza chef Roberta supported by her brother chef who together propose a reinterpretation of dishes and pizzas that also draw on the strong roots of the Agro-Aversa area. Green light now for the technical notation with the usual judgment parameters: Setting, processing, ingredients, service, prices (1-10). Setting 8 ½ The excellent positioning, in the historic center almost close to the cathedral of San Paolo Apostolo, symbol and point of reference of the then rural area also known as Campania Felix . Local at street level, ground floor of a building, it stands out right from the start from the outside with two large windows, from one of them upon entering you are immediately impressed by the spatiality, the warm environment dictated by very high vaults and the colors of the rough tuff bricks and the mahogany of the furnishings. The environment greatly enhances the culinary offer, the ancient one that goes well with the genuine flavors of the past, pizza and tradition. Processing 8 Balance and moderation at the service of the old Neapolitan school prevails in the right relationship between excellent hydration, contained alveolation and perfect gluten mesh of the dough, which accompanies the ingredients without ever prevailing. For those who love a pizza with a crust that is not too high, a rosette that is not too thin or soft and with the right crunchiness. Same line of thought for the fried foods, balanced in flavor, never greasy and perfectly compact, a nice gem that gives that extra touch to the offering. Ingredients 8 The agro-Aversa area on the one hand with the excellence of the territory or just the cultural ferment of the sector, and the partnership with his brother Chef Alessio on the other, from whose cuisine the pizza maker Roberta borrows many ingredients and cooking techniques, gives rise to a careful selection of ingredients that have something more to say, above all and not only for the fundamentals, Irpinia EVO Oil, San Marzano Tomato, Fior di latte and Aversana buffalo mozzarella. The result is pizzas where creativity and flavor meet perfectly with palates from the simplest to the most gourmet ones in a valuable and classy assorted offering. Service 7 ½ Discreet and professional consistent with the relaxed and multitasking environment. Simple, essential table setting with napkin and cutlery on a marble table and digital qrcode menu. Prices 7 ½ The price accordion is wide, given the 6 categories in which the proposals are grouped which here too are influenced by the restaurant, and range from the Marinara at €5.00 to the Margherita at €7.00 of which there are as many as 7 variations ever excessive in price which ends at €12.00 such as sausage and broccoli up to the Pizza Mare in four variations all at €18.00. Overall rating: 8 (high due to the uniqueness of the location and intrinsic characteristics of the offer). Recommended: for those who love an unusual location with an ancient and rustic feel and an offer for every palate not only pizza but also good food. Choices: Pasta Frittatina, Fritto Italia, La Bruciata, La margherita a ruoto, Tiramisu and the crispy white. Service: €2.00 /pp Average spend 3 p. €55"
