Gaetano Paolella Pizzeria

The staff is very nice and very professional, not to mention the very good and light pizza, the products are of quality.

Broad choice of food (both simple and gourmet pans, round or rectangular, pins, plates, etc.). High quality of food and excellent taste adjustment. Prices on the average fork discount. We will be able to find ourselves and our staff are very well-being and well-educated.

We spent our anniversary here.It was a surprising culinary experience, I found new and other very well-known but rewritten flavors in a fantasy and self-sale key of a person who wants to sell and sperimentare.Complimenti to the chefCompliments to the staff of the room that made us feel &quot; at home &quot;Recommended!

The room was small but very nice, the kitchen was very comfortable and the staff were very friendly and all very nice!

We booked for a Saturday night (even quite soon, around 20:30).Some difficulties to find parking in the area (the room has a small space but can only park 5 or 6 cars).For the rest, The room is quite wide and well-treated. In essence, all tables are in the wide veranda that you have.It is a little noisy when you fill.We have ordered pans.You can compile them or choose from some already made.In both cases, good taste (they made, too &quot;full&quot; that it is a little complicated to eat them).Very fast service. Better book (at least on Saturday) because the room is very frequent.

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23:15 Finally ate pizza, the moment the entrance, both felt, value! It is worthy of the old famous store in Naples. Let me talk about this noodles, the noodles are very light, the water moisturity is not dry, but this bottom is still crispy. After one person finished eating, he felt that there was still room in his stomach, so he added another one to give points. - pizza fiore: The pizza of flowers is pumpkin flowers. The pizza is sprinkled with crispy bristles, a bite of the salty meat with a multi-layered cheese flavor, and the smoky provoola cheese with ripe 24-month Parmesan and Pecorino goat cheese. The small tomatoes in the overflowing Vesuvius region are really sweet. By the way, some pistachio chips from the small town of Sicily Bronte are also sprinkled on the pizza, and they are all good ingredients. - Day-to-day: recommended by the waiter. The combination of the toppings reminds people of Norma pasta, fried eggplant with sweet ketchup, slightly oily, slightly thick. - pizza appennini: Star pizza is one of the signature pizzas here. The toppings are fried zucchini, bovine flowers and bovine liver fungus. You don&#39;t feel overoil. Call for bovine fungus! The pizza is made with four cheeses, whey cheese wrapped in Star Angle, and a mixture of Masurira, mature 24-month Parmesan and Pecorino goat cheese, enriching the rich milky flavor.

Gaetano Paolella Pizzeria

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