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Pizzeria

Alleria

Alleria was opened in 2022 by Michele Puzio, a Neapolitan pizzaiolo whose great-grandmother ran her own pizzeria in Naples and who describes using the same family recipe. The dough is imported wheat flour, purified water and yeast, fermented 24 to 48 hours, and it bakes in the Neapolitan oven the room is built around. The pizzeria has since moved to Barrio Italia.

Avenida Italia 1350, Barrio Italia, Providencia, Santiago (previously Malaquías Concha 0356, Providencia) · Santiago · Neapolitan · est. 2022

A black-and-white photograph of three men in chef's jackets in the kitchen at Alleria, one holding a pizza, a tiled wall behind them.
From Alleria (@alleria_pizza)

Why it is here

Alleria was opened in 2022 by Michele Puzio, a Neapolitan pizzaiolo whose great-grandmother ran her own pizzeria in Naples and who describes using the same family recipe. The dough is imported wheat flour, purified water and yeast, fermented 24 to 48 hours, and it bakes in the Neapolitan oven the room is built around. The pizzeria has since moved to Barrio Italia.

What to order

the Top Pizza (half Margherita, half Marinara)

What we looked at

Named maker (Michele Puzio) with a documented four-generation family pizza lineage in NaplesDough: imported flour, purified water, yeast, fermented 24-48 hours, 'masa esponjosa, liviana y de bordes aireados'Neapolitan oven as the stated centerpiece of the room