Luca Doro is an tireless selector of raw materials and has set up a cosy place that seats around 70.

A place that has made sustainability its natural claim. The furniture consists exclusively of light-coloured wood, modern in style, rich in elements of nature, such as the olive tree, which triumphs at the centre of the convivial table.

The menu ranges from fried food to pizzas, but it is impossible to talk about Doro without mentioning the word 'dough'. Different types of Petra Molino Quaglia flour, experiments with Padellino pizza, ruoto pizza and panuozzi. Not just tradition, then. The wine and craft beer list is also fair. Not forgetting the precious oil list. The pizzas start with a poolish, 70% hydration and top quality flours. The leavening lasts 46 hours and the great digestibility becomes a more than natural consequence of the care put into every single detail. We recommend tasting the marinara, to start with simplicity.

And then lose yourself in the fantastic world of Luca Doro. The idea of a tasting is excellent, always a good way to range through the flavours and touch with hand and mouth the marvels that the new Campania pizzeria manages to pull out of its hat, day after day.


Nadia Taglialatela
source: https://www.identitagolose.it/ermes/newsletter/?id=577

Leggi il testo integrale nel link FONTE (qui sopra)