Confine
Confine was built by Francesco Capece — trained at his family's pizzeria near Salerno — around a tipo 1 dough given up to 72 hours of maturation and recalibrated for an electric oven after years on wood. The kitchen pairs deliberately non-traditional toppings (roast beef, chickpea cream, a margherita finished table-side with parmigiano) with a 600-label wine list, a wine-and-pizza format with few precedents in Italy.
Why it is here
Confine was built by Francesco Capece — trained at his family's pizzeria near Salerno — around a tipo 1 dough given up to 72 hours of maturation and recalibrated for an electric oven after years on wood. The kitchen pairs deliberately non-traditional toppings (roast beef, chickpea cream, a margherita finished table-side with parmigiano) with a 600-label wine list, a wine-and-pizza format with few precedents in Italy.
What to order
Margherita with fior di latte and parmigiano finished at the table; the scarola-filled pizza; the roast beef pizza