We point out two in particular, both part of the GMA Import Specialità Pizza Gourmet project, which selects excellent products (including Slow Food presidia and POD products) for those who want to aim at quality in the pizza sector too, from Petra flour to tomatoes from Orto di Lucullo and Sapori di Corbara not counting extra virgin olive oil and soft drinks.

Restaurant and pizzeria Falernum in Pomigliano d'Arco recently opened its doors, not far from Naples.

The contemporary setting doesn’t lack in warmth and is well paired by the family running on behalf of brothers Angelo and Vito Mazzacane (respectively pizza chef and chef) with brother in law Gabriele in the dining room, and by the high quality offer, with excellent pizzas in Neapolitan style yet prepared with type 1 flour and delicious dishes matched with a good selection of wines. After all, the restaurant is named after the ancient and precious Falernum wine.

Pizzeria Dodici (photo) instead, is located in Aversa, Caserta. Opened by friends Giancarlo Fernandino, Giulio Tasquir and Giuseppe Girone (the latter is also the pizza chef, the former two were already at work in the restaurant and culinary sectors) .

Dodici matches excellent pizzas with a tasty traditional cuisine from Campania based on genuine products and high quality raw materials.

Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=505

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