This is the Neapolitan pizzeria par excellence. It was founded in 1870 in the historical district Forcella by the Condurro family who has originated a long tradition of pizza makers experts. In this pizzeria, which is minimally furnished with marble tables, prices are absolutely low and you can choose only among a Marinara, a simple or a double-mozzarella cheese pizzas. Instead, you are able to decide the dimension – regular, medium or maxi – even though the smallest one is bigger than the plate.
The wood oven and the dough which rises over 24 hours at 20°C guarantee such an incredible lightness that you could even eat two pizzas at a time.
Anyway, the ingredients are what really makes the difference, since they are still the ones used more than one hundred years ago: Agerola fiordilatte cheese and San Marzano tomatoes. The five generations of the Condurro family have decided to focus just on these two ingredients, as they consider all the other secondary ingredients that alter the real taste of the true Neapolitan pizza.
