Restaurant Pizza Turnover is a Business Representing Neapolitan Cuisine in Rome, The Owners Are Originally From Naples Family. The charcoal burning Pizza Oven in the restaurant is an ideal solution for the pizzas to be delicious from each other. The dough of the Neapolitan style pizza is a little more filling than the Milan pizza. (not crispy). it is cooked in a very hot oven in a few minutes.
The proximity of the place to Naples allows the Daily Buffalo Mozzarella to be served. For lovers of buffalo mozzarella This is the perfect possibility.
Sfizioso napoletano: Bruschetta on a Neapolitan appetizer plate (Bread is fried, garlic is rubbed on top and served with tomatoes and onions) Rice Tops with Mozzarella in Supli. Fried Mozzarella and Pizzette montanare ( had Pizza tops fried in oil
Linguine alla Ciro misto mare: The Pipe Spaghetti of the Naples region Prepared and served with seafood (Langust, Mussel varieties, Jamas) The sauce was very heavily buttery and the taste was great
I initially thought it was a mistake to eat Neapolitan style in Rome but this restaurant was a great choice If I went again I would repeat the same choice. This is a restaurant where the quality is high prices affordable The customer is almost a little nay.