A great place for a drink or something to eat when you are in Santa Agata di Goti. The views from…read morethe terrace are magnificent. The menu offers a lot of original and very tasty dishes. Furthermore, co-owner Ivan is very helpful if there is anything you want to know about local specialties, places to go and even accomodations.

We had a wonderful lunch on Saturday. The interior is very welcoming, bright enough to dare to…read moreenter and feel at home but not too bright hence it is still comfy. Their menu is very creativ so to make a decision on what to eat was not so easy. We ordered antipasto and first course. Their mixed antipasto plate was very generous: mozzarella, fagioli, cold cut meat and cheese, vegetables. I especially liked the aubergine and peperoni sott olio. Then we had cavatelli pasta with roast in redwine sauce and big raviolis filled with cheese in a butter with sage, and wait for it: local annurca apple snippets and walnut cubes. We both like our dishes. There were also tempting 2nd courses such as Angus beef from the grill with yellow boletuses.. or local sausage salsiccia with provola and mushrooms. We were also tempted by bacala with pasta and tomatos and basil or spelt soup (zuppa di farro). The house wine was ok, it was an aglianico but not something special to remember. The coffe was good even tough it came from a very simple coffee maker. The service was impecable. Very friendly but not too much all over the place. I'd definitly recommend this place. (No pics, since my smartphone was stolen a the day before)

We have eaten here every day for the last 3 days snd will be back tomorrow. Friendly staff and good…read moreregional cooking. Try the gnocchi with pistachios/lime/local shrimp. Lovely.

The location and restaurant are very nice and the staff is very kind and professional. I had a very…read morenice mozzarella and prosciutto appetizer and the olive oil was delicious also. The reason I gave a 3 is because my Tagliatelle was undercooked and many were clumped or stuck together. I understand the pizza is really good and many people around me had the pizza. Perhaps if I had the pizza my review would be better but the pasta prevented me from giving a better review.

We ate here two nights in a row it was so good. The appetizers and pizza were outstanding. Had a…read morebottle of proseco on both nights that was excellent and fairly priced. As Americans we are used to eating diner at 6:00 PM. This Resturante doesn't open for diner until 7:300 PM. By 9:00 PM it was bustling.

We drove south from Rome to Caizzo on a Thursday. It's a small hillside town. We arrived about 20…read moreminutes before opening (7 pm). The doors opened unexpectedly and Franco Pepe poked out his head and shouted out "Buenaserra!". Before they started calling out the reservations, a large wedding party was ushered in for a reception! It was an unexpected surprise that only added to the joy of eating at this establishment for the first time. Fried appetizers are common at Naples' pizzerias. They were uniformly good everywhere but these were the best we had on the trip ROCCO: Cone with 12-month Grana Padano DOP fondue, pecorino cheese,Piennolo del Vesuvio DOP tomatoes, dried Casertano pork sausage, chili pepper, pecorino chips, basil. CIRO: Cone with 12-monthGrana Padano DOP fondue, rocket pesto, dehydrated Caiazzo black olives. As a side note, most pizzerias did not have any salads or vegetable sides. Now for the pizzas. PORKASERTA: San Marzano tomatoes, fiordilatte cheese, smoked scamorza cheese, dried Casertano pork sausage, oregano and EVOO. This is the pizza that will haunt my dreams. The aroma of the pizza was indescribably porky, and the flavor was the most porky thing I've ever eaten. The "dried sausage" had wonderfully soft fat, and the slices were a little less than a ¼" thick. MARGHERITA SBAGLIATA: Campana DOP Buffalo mozzarella cheese, purée of "riccio" tomatoes, basil reduction, EVOO. This is the pizza that Franco Pepe is known for. It was good and I'm glad we tried it, but I did not find it to be a major improvement over a normal Margherita. LA PICCANTE: Fiordilatte cheese, San Marzano tomato, spicy salami, oregano and EVOO. This was my second favorite pizza that we tried here. RICOTTA E PISTACCHIO: Cheesecake al pistacchio della pasticceria Pepe. It was the perfect way to end the meal. The waiters at most of the pizzerias we visited were extremely knowledgeable about the technical aspects of pizza. I found out that they use a custom flour, the dough ball weight is 281 grams and the bake time is about 2 minutes (which I verified by watching their kitchen cam TV on the dining room wall). The pizzas all had more cheese than I was expecting. The crust was extremely light and it was not salty like Da Michele. I'd estimate it to be under 3%. They do use a bit of old dough as part of their fermentation process. Getting to meet Franco Pepe was the cherry on top. He's not a schmoozer, but he did briefly visit all the dining areas. This was our overall favorite pizzeria we visited and it's very possibly the best Neapolitan pizza in the world.

Out of all the pizzas I've had in the world, this is by far number one. I know that may not be…read moresaying much since it's in Italy, but I've had my fair share of pizzas while I was there and this is still the top choice. The wait to get in may be long, but I've never ordered 5 of the same pizza (Scarpetta) anywhere else.