He knows well that those who come to the city of the sirens intend it as a destination for pleasure and well-being, so he has decisively invested every energy and expression of the restaurant in this direction.

Sunny and particularly beautiful in design and furnishings, it recalls the culture of Neapolitan pizzerias where work is mixed daily with family and neighbourhood history. At the same time, a chic and pop ambience has been created in the dining room, very attentive to comfort, with a beautiful cocktail bar welcoming diners at the entrance.

Music, too, plays a primary role in this living, pulsating stage on which the sacredness of pizza, together with the culture of Sorrento and its long experience with international tourism, is staged every day.

Pizza remains the main protagonist, Vincenzo has put a lot of emphasis on the search for a dough that evokes lightness, crispness underlined by a good crunch to the bite, the smell of wheat and last but not least the flavour. Just behind the large marble counter is the fermentation and maturation chamber for the dough prepared according to his own blend of stone-ground Petra flours. This is where Vincenzo gathers in mystical silence to modify and experiment with that magical mixture of water, flour and yeast, where nothing is immovable or taken for granted, but constantly evolving. It is the space in which to give shape to ideas and also to dreams.


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Marina Alaimo
source: https://www.identitagolose.it/ermes/newsletter/?id=601

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