A small Neapolitan pizzeria in Cura di Vetralla, run by pizza chef Michele Friello. The high-hydration dough is light and airy, with a texture close to brioche.
Highlights
- Brioche-like high-hydration dough
- Margherita with buffalo mozzarella
- Small dining room, Neapolitan music
Good to know
- Booking advised, especially on Saturdays
- Waits run long on busy evenings
- Small room; outdoor seating in summer
