Pizzeria
Pizzeria Pummarò
A small, self-described 'vera pizzeria napoletana' in Meidling, Pummarò ferments its dough 48 hours before use and tops it with named specialty ingredients (fior di latte, Prosciutto di Parma, 'nduja calabrese), served alongside espresso the business roasts itself in Naples. It has since grown from a single eight-seat room to a second Vienna location.
Why it is here
A small, self-described 'vera pizzeria napoletana' in Meidling, Pummarò ferments its dough 48 hours before use and tops it with named specialty ingredients (fior di latte, Prosciutto di Parma, 'nduja calabrese), served alongside espresso the business roasts itself in Naples. It has since grown from a single eight-seat room to a second Vienna location.
What we looked at
48-hour fermented doughNamed specialty toppings sourced from Campania and CalabriaOwn espresso roasted in NaplesTwo locations inside the city