Description
Neapolitan pizzeria run by a rural pizzaiolo settled in Bologna for twenty years. Long-fermented dough (48 hours), type 1 flour stone-ground, DOP San Marzano tomatoes. The city's best pizza according to Bolognese locals themselves.
The restaurant offers
The vibe
Aucun avis pour le moment. Soyez le premier à donner votre avis !
