Neapolitan pizza and a special atmosphere: a dinner in excellent company

Have you ever eaten a pizza in a pseudo art museum? I admit that the idea is very beautiful and original and the warmth transmitted by the colors of the walls by a sense of tranquility, as well as being a belvedere for my eyes. The pizzeria not at home is called Art'è and the owner wanted to create an art venue where the protagonist is his majesty the pizza! The environment is entirely made of stone, being the room inside a historic building of the eighteenth century and still retains the characteristics of the walls and the large vaults of the ceiling and you can almost perceive the history of every single stone. A really interesting and very well cared for place.


The pizza is truly exceptional, with a soft and digestible dough, the secret is the use of stone mill flour, untreated, and natural yeast. The ingredients used are top quality local products and guarantee a truly top quality! The simple margherita pizza has a truly exquisite flavor, the flavor of fresh tomato is intense and goes well with the aroma of fresh basil leaf, placed at the end of cooking. The stringy mozzarella makes the pizza even more appetizing and the crunchy edge is a marvel of flavors. I also tasted a piece of the other pizza, called carbonara, with bacon, cream, mozzarella and pepper. Here too the ingredients are really excellent and well blended, certainly not a light pizza but it is absolutely recommended to taste it, especially for those who are particularly greedy. Ambient background music accompanies our dinner. According to the owner, good music increases our body's digestive capacity, as well as relaxation of the mind.


Art'è is an innovative pizzeria and respects the rigorous traditional Neapolitan cuisine. Modern cuisine combines the culinary goodness of pizza, the dish of excellence of the Neapolitan city, with the artistic and whimsical tradition of its city. The specialty of the pizza consists of a soft, double-knead dough, with a soft and thick edge filled with ingredients such as ricotta or other simple ingredients. The pizza is strictly cooked in a wood oven, a light scent of burnt wood that gives the pizza a delicious flavor, unlike an electric oven.

La cena è stata davvero molto gradevole, il servizio dei camerieri ineccepibili e simpatici, caratteristica tipica napoletana, senza mai però andare oltre il limite. Il conto è stato assolutamente in linea: 2 pizze + birra + servzio = 30 euro, con piccolo sconto da 31.

I hope that the photos of the pizza can partly convey the goodness of this dish!

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