Back again because it's the best!!!!! Love this place - awesome pizza - great service - great…read morevalue!!!

This Pizzeria is a couple of doors down from our Airbnb and was recommended by our host…read more I had the pizza Polpettine al Ragu E'Scaglie Di Grana which is pizza with meatballs and Parmesean flakes on it. I also added a mixed salad which was simply lettuce and arugula. Maybe they should add a few tomatoes for color and flavor to the salads. This one was pretty bland and basic. Another in our party had the Quattro Stagioni which is a very unique take on pizza toppings with essentially four pizzas in one. This pizza was divided into four sections (Margherita, Primavera, Marinara, and Margherita with Mushrooms). This was done very well. Another in our party had the Caprese salad with tomatoes that weren't too great. They were hard and not very sweet. The Bufala Mozzarella was very good though. I also like that at each table they had an outlet with USB and electrical plugs and a small shelf with oil, balsamic vinegar and some other condiments. Da Franco loses a star for the surly waiter service from the bigger bald waiter who humorlessly took our order and appeared tired and weary as we tried to engage him in conversation. This is not a good face for the restaurant. Overall, the pizza were good and quite the variety. I would return here for the food and a different waiter.

Great food nice ambiance the waiters were good and attentive. The wine was amazing and I will be…read moremaking fried veggies at home

Pizzeria that looks small on the outside but with plenty of seating on the inside, located across…read morefrom the water. Top 40s music is playing in the background. We were early so there were only a few people there. The waiter speaks English but I still practiced my Italian (and he said I was doing good with it ) We ordered a couple of beers and the fried seafood. There was plenty of it, having a nice crunchy breading. The calamari was tender and not chewy at all - it really was a large order in size! We had a Forte and Margherita pizza. Oh!! And yeah!!! Flavorful thin crust with the outside crust like soft pillows!!! Enjoyed relaxing and talking about what we did today, the amazing time we have had here and eating local handmade pizza with the simplest of ingredients

This small Pizzeria is near the Piazza del Popolo. We stopped in there for a lunch and was…read moreimpressed by the range of pasta and pizza that was available. I was also impressed with how warm and friendly the owners and workers were even though we only spoke basic Italian. We were so impressed that the next day we travelled across Rome for lunch there again because of the welcome the previous day. Grazie a tutti!

The food there is fantastic, very authentic Italian flavour and lots of choices. The service was…read morealso good. It's very cheap and for 5 euros you can get very nice pizza with a drink!

I Masanielli is located in Caserta. The city is not charming in any way. As we made our…read morereservations months in advance, we were the first party called. Franceso Martucci, the pizza chef, is known for applying advanced culinary techniques. A large portion of the pizzas on his menu has dough that is fried, steamed, and then cooked in the oven. Did it make a lovely, light crust? Yes. Is it better or more tender than the pizzas we had elsewhere that had only been fried or had only been baked in an oven? No. APPETIZERS: FRITTATINA VEGETARIANA: Crispy potatoes sautéed in Normandy butter with red peppers, Salina capers, sun-dried Caiazzan olives, fondue and 28-month aged Parmigiano Reggiano Bianca, Buffalo milk cheese, béchamel scented with cubeb pepper, and fresh basil. This was just a single bite. POLENTA FRITTA. Corn polenta, wild garlic, cubebe pepper, pecorino cheese; served with onion mayonnaise (no eggs, with soy milk). Everyone at the table liked this, PIZZAS: UNA VOLTA Fior di latte cheese, Semi-aged Agnone Caciocavallo cheese, blue cheese by Fattorie Garofalo, marinated Scottona beef top round with garlic, olive oil and parsley, lime mousse, Sichuan pepper, cubeb pepper. The toppings were the star on this one, and it was not overly blue-cheesy. ASSOLUTO DI POMODORO: Roasted cherry tomato cream, piennolo tomato sautéed, yellow tomato sautéed, San Marzano PDO tomato mousse, dried piennolo cherry tomato, chips of red datterino, Piennolo tomato jam, extra virgin olive oil Matilde Misuraca. This was a tomato-forward pizza. Did I enjoy it? Absolutely. Was it better than a plain Cosacca that I had later that week at Pizzeria Salvo? No. VIA EMILIA  Fior di latte cheese, Mortadella Bologna PGI, flakes of 28-month-aged Parmigiano Reggiano made from Bianca Modenese cow's milk. Although my wife ordered this pizza, this was my daughter's favorite. It had the best bake of the pizzas we tried, probably because the toppings were added post-bake,

The best pizza I have ever had! Had 4 different kinds and the multi tomato pizza was the best! Wish…read morewe could go again before heading back to Texas!