Add'ò Guaglione
A Fuorigrotta neighbourhood pizzeria opened by Salvatore Urzitelli, who started at the oven at 18 and has since competed in national and international pizza competitions. His son Ciro now works the oven. The dough is soft and dissolving, Neapolitan in the plain sense, with no concessions to fashion. The house's own site describes a long leaven for higher digestibility, matching the family-transmission story it tells about itself.
Why it is here
A Fuorigrotta neighbourhood pizzeria opened by Salvatore Urzitelli, who started at the oven at 18 and has since competed in national and international pizza competitions. His son Ciro now works the oven. The dough is soft and dissolving, Neapolitan in the plain sense, with no concessions to fashion. The house's own site describes a long leaven for higher digestibility, matching the family-transmission story it tells about itself.
What to order
Margherita; marinara; pizza con i crocchè