Il Pizzaiuolo

A Neapolitan osteria near the Sant'Ambrogio market for more than twenty years, Il Pizzaiuolo turns out wood-fired pizza with buffalo mozzarella alongside Campanian pastas, fried starters and seafood.

Behind a carved wooden doorway on Via dei Macci, Il Pizzaiuolo has been cooking Neapolitan food for more than twenty years, a short walk from the Sant'Ambrogio market. The dough uses Caputo flour and a second 24-hour rise, and pizzas bake for 60 to 90 seconds in a Valoriani wood oven until the crust shows its leopard spots. The menu reaches well beyond pizza: fried montanare, gnocchi alla sorrentina baked in the pot, ziti with Neapolitan ragu, and seafood such as spaghetti with clams. Lunch and dinner run every day, and takeaway and delivery are available for pizza at home.