LA CONTRADA
p.zza Marconi, 14
PHONE: 0173290915
CLOSED: MONDAY LUNCH
COVERED: 110
PIZZA PRICES: FROM 3.50 TO 15 euro
CREDIT CARD: CSI,VISA,MC,POS
NEAPOLITAN PIZZA
THE PIZZERIA.
Seasonal menus, a simply perfect service, a beautiful location with a garden in a Norman palace. All this and only the side dish to pizzas beautifully designed by Roberta Esposito: dough with selected flours, a maturation of 48 hours, usually with flours of type "0" and "1"; and multigrain. The toppings of the pizzaiola aversana are a delight for the taste and the sight: the attention that is put in the implantation gives beautiful pizzas as well as good. To surprise and the ability to innovate using the same ingredients. As with the historic menu from 7 Margherite declined in a different way but it can happen to find in the menu the same pizza. Do not miss the Lemon with red prawns from Mazara del Vallo, curly escarole in two consistencies, burrata pugliese and lemon zest. One of the most appreciable novelties is the Aglio, olio e peperoncino (garlic, oil and chilli) with the intuition of using bread seasoned with those three ingredients to make a Neapolitan pizza crispy; the Fiume (river) with green chillies, red dates, burrata pugliese and basil powder is excellent. The pizzas in the ruoto are also very good. For the pairing with beverages, there is a wide choice from the menu with strong Campanian and Tuscan tones, the two souls of this Aversan pizzeria.
THE PIZZAIOLO. Maniacal attention to the dough and the slices, a sensitivity rare to find that has allowed Roberta Esposito to impose herself on the national scene with a pizza of the highest level. Today La Contrada is one of the best combination of pizzeria and restaurant in Campania, with the kitchen led by her brother Alessio; a place in continuous evolution in the image and likeness of the Esposito family: class and concreteness.
LA GROTTA DEL BUONO
c.so Bersaglieri, 23
PHONE081 5045316
CLOSED: ALWAYS OPEN ONLY IN THE EVENING
COVERED: 150
PIZZA PRICES: FROM 5 TO 9 EURO
CREDIT CARD: TUTTE
NEAPOLITAN PIZZA
The Barbato family manages with experience and possession this charming address in the heart of the old town. The restaurant is the result of a wise and suggestive architectural recovery, given the presence of an underground grotto that now presents itself elegantly and with a mise en place cured and refined. The menu is wide and varied with a proposal of Neapolitan pizza flanked by that to the shovel and of course by many appetizers and tasty fried. The reasons for the success start from the scrupulous selection of raw materials chosen from artisans and Slow Food principals. A few examples from the menu: Datterini alla Riscossa, Incazzata nella Grotta (with spicy country sausage) and the hearty Full Metal Pancett (with buffalo mozzarella, zucchini flowers, bacon and yellow dates), but the advice is to try the classic Marinara and Margherita. The rest is taken care of by the good selection of beers and the polite and punctual staff.
MORI & RIMORSI
via A. Nobel, snc
PHONE081 8113000
CLOSED: ALWAYS OPEN; CLOSED FOR LUNCH IN AUGUST
COVERED: 140
PIZZA PRICES: FROM 4 TO 12 EURO
CREDIT CARD: CSI,DC,VISA,MC,POS
NEAPOLITAN PIZZA
Tones of white, blue and sand dress a large and well-kept structure. Two wood-burning ovens and a large open preparation area with kitchen, which also bakes fried food, pizzas and desserts in gluten free version, dominate the room. The offer is very varied and deep in the different categories, starting from fried food: pasta cresciute, montanarine, macaroni omelettes, stuffed zucchini flowers, rice arancini and the famous half meter crocchè with Fucino Igp potatoes, fiordilatte di Agerola, grana padano Dop fondue, crispy bacon and peeled almonds, ideal for four people or two hungry ones, as the menu says. Pizzas range from the classic, simple and true as the Borgo marinaro with San Marzano, oregano, basil and Nubia agito to the more elaborate of the special selection. In the summer proposal stands out the Ciummarella, synthesis of the territory provola di Agerola, green peppers of flume, piennolo del Vesuvio and black pork sausage from Caserta. The base of the pizzas can be customized with alternative doughs of the day. First courses, second courses, sandwiches and chopping boards complete the rich catering offer that goes hand in hand with that of the pizzeria.
CARLO SAMMARCO 2.0
via Napoli, 208
PHONE: 081 5732673
CLOSED: SUNDAY LUNCH
COVERED: 70
PIZZA PRICES: FROM 4 TO 10 EURO
CREDIT CARD: CSI,VISA,MC,POS
NEAPOLITAN PIZZA
Generation 'canottisti', not a new style of pizza but a different way of understanding the technique of stretching the dough ponetto, an abundant, high and soft crust. Here is Carlo Sammarco who brings forward a high way of understanding pizza and pizzeria. The menu opens with fried foods that have a name and a surname, Renato Ruggiero (the fryer), the frittatas: classic, pistachio and mortadella and carbonara then the arancino rosso and the crocchè. The rounds divided into traditional and seasonal satisfy all tastes along with the baked or fried fillings. Among the seasonal ones there is the Nerano with zucchini and bottarga and lemon just to name a few. The repertoire classics are all there, some of them enriched with a few little touches: the purple velouté with potatoes, the black pork belly and fiordilatte. The wine list is interesting, the selection of beers is small but on the other hand there are eleven variations of gin and tonic. Friendly service.
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