Pizzeria
Uâo
A team in their twenties revives the informality of Neapolitan street pizza in Turin under a name written to evoke Vesuvius. The press is explicit that the dough itself is traditional — made with a flour blend by pizzaiolo Eduardo Ore for Molino Colombo — with the house's invention confined entirely to playful topping combinations.
No photograph published for Uâo yet.
Why it is here
A team in their twenties revives the informality of Neapolitan street pizza in Turin under a name written to evoke Vesuvius. The press is explicit that the dough itself is traditional — made with a flour blend by pizzaiolo Eduardo Ore for Molino Colombo — with the house's invention confined entirely to playful topping combinations.
What to order
'Nduja & sour
What we looked at
Traditional dough, flour blend by Eduardo Ore for Molino ColomboNeapolitan street-pizza informality as stated inspirationYouthful named team rather than a single maker