Pizzeria
OTTO Pizza Napoletana
OTTO is the reference for Neapolitan pizza in Casablanca's Maârif district: a wood oven, a chef said to have trained in Naples, ingredients arriving from Italy, and a dough given a minimum 48-hour fermentation. It is cash-only, does not take reservations, and seats fewer than thirty, which reads as a specialist operation rather than a large restaurant.
Why it is here
OTTO is the reference for Neapolitan pizza in Casablanca's Maârif district: a wood oven, a chef said to have trained in Naples, ingredients arriving from Italy, and a dough given a minimum 48-hour fermentation. It is cash-only, does not take reservations, and seats fewer than thirty, which reads as a specialist operation rather than a large restaurant.
What to order
Margherita
What we looked at
48-hour minimum fermentationWood-fired ovenIngredients imported from ItalyChef trained in Naples (unnamed)