114° award 2019
La Taverna Dei Re
pizzeria
Premium
stile:
Napoletano
Una vera certezza per chi vuole gustare una gran pizza alla napoletana fuori dalla città partenopea. Roberto Miele è il pizzaiolo, creatore dell’ottimo e lieve impasto che steso e farcito “a vista”, cresce e cuoce magicamente nei due forni a legna. Il segreto delle pizze? Un occhio a Napoli e un altro al Molise. In carta molte pizze, suddivise in categorie, regionali, storiche e per tipologia di condimento, più a rotazione, le pizze del giorno. Si va dalle classiche, come l’imperdibile Popolana, fino alle più elaborate, come quella “alla Carrese” con la Pampanella molisana. Condimenti e latticini sono tutti di primissima qualità, e le pizze in genere risultano molto sostanziose. Non da meno per gusto le sfizierie fritte, dove eccellono le piccole e delizione “montanarine”. L’ambiente è giovane e luminoso, e il servizio celere. Ultima notazione per le carte di vini e birre, davvero interessanti.
This establishment is dependable for those who want to taste a great Neapolitan pizza outside of the Parthenopean city. The pizza chef is Roberto Miele Daniele, the creator of an excellent light dough which is stretched out and topped “a vista” (as you watch). It is leavened and magically baked in one of the two wood-fired ovens. The secret of the pizzas? One eye is kept on Naples and the other on Molise. The many pizzas on the menu are divided into categories: regional, historical, type of topping (some of which rotate), and the pizzas of the day. They range from the classics, such as the delicious Popolana, to the more elaborate, such as the “alla Carrese”, with the “Pampanella Molisana”. The toppings and dairy products are of excellent quality, and the pizzas are usually very filling. The fried delicacies are also interesting; among these the small and delicious “montanarine” excel. The atmosphere is young and bright, and the service is quick. Finally, there are very interesting wine and beer lists.
This establishment is dependable for those who want to taste a great Neapolitan pizza outside of the Parthenopean city. The pizza chef is Roberto Miele Daniele, the creator of an excellent light dough which is stretched out and topped “a vista” (as you watch). It is leavened and magically baked in one of the two wood-fired ovens. The secret of the pizzas? One eye is kept on Naples and the other on Molise. The many pizzas on the menu are divided into categories: regional, historical, type of topping (some of which rotate), and the pizzas of the day. They range from the classics, such as the delicious Popolana, to the more elaborate, such as the “alla Carrese”, with the “Pampanella Molisana”. The toppings and dairy products are of excellent quality, and the pizzas are usually very filling. The fried delicacies are also interesting; among these the small and delicious “montanarine” excel. The atmosphere is young and bright, and the service is quick. Finally, there are very interesting wine and beer lists.
da 10 € a 15 €
Roberto Miele
Via Francesco Crispi, 55, 86100 Campobasso, CB, Italia
distanza:
durata:
durata:
giorno di chiusura: Lunedì
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
Variabili
0874 493774
Di pregio (da 11 a 30)
Di pregio (da 6 a 10)
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aria climatizzata
pizza da asporto
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