85° award 2019
Concettina ai Tre Santi
pizzeria
Premium
stile:
Napoletano
Il Rione Sanità è in crescita sociale e culturale, la pizza di Concettina ai tre Santi continua ad attirare clienti. La coppia quartiere in riscatto e giovane pizzaiolo funziona sempre. Ma per quanto ancora adesso che non è più l'unico? La pizza è sostanzialmente buona: impasto corretto, lievitato, aromatico, gustoso; materie prime per il topping di prima qualità selezionate con attenzione e abbinate con finezza gustativa. Nelle tradizionali, marinara e margherita, sicuramente troviamo il meglio. Da limitare, a nostro parere, il percorso degustazione che fa arrivare sazi alla pizza vera e propria. In sala registriamo le defaillances di un servizio che puntando tutto (troppo) sull'effetto simpatia cade sul confidenziale e scivola sull'approssimazione rispetto alle esigenze del cliente. I tempi di servizio sono lenti e le comande risentono di distrazioni e dimenticanze. Migliorare la formazione del servizio, puntare sul gruppo e non più solo sul onemanpizza, farebbe crescere Ciro Oliva.
The Rione Sanità is is undergoing a social and cultural expansion, and the pizza at Concettina ai Tre Santi continues to attract patrons. A neighborhood making its comeback together with a young pizza chef is always a successful combination. But for how long we are not sure, now that he is no longer the only one. The pizza is essentially good. The dough is made accurately, it is well-leavened, fragrant and tasty. The raw material used for the toppings are of first quality carefully selected and combined with taste and finesse. The traditional pizzas like the marinara and margherita are definitely the best among the selections. In our opinion, the tasting menu needs to be limited to avoid being too full to eat pizza. In the dining area, we noticed some limitations with the service. It focuses far too much on being friendly with the patrons but falls short with respect to satisfying the customer's needs. Service times are slow and the orders are jotted down distractedly with omissions. The training of the staff should be improved, focusing on the group and not just on the one-man pizza, would significantly improve the Ciro Oliva establishment.
The Rione Sanità is is undergoing a social and cultural expansion, and the pizza at Concettina ai Tre Santi continues to attract patrons. A neighborhood making its comeback together with a young pizza chef is always a successful combination. But for how long we are not sure, now that he is no longer the only one. The pizza is essentially good. The dough is made accurately, it is well-leavened, fragrant and tasty. The raw material used for the toppings are of first quality carefully selected and combined with taste and finesse. The traditional pizzas like the marinara and margherita are definitely the best among the selections. In our opinion, the tasting menu needs to be limited to avoid being too full to eat pizza. In the dining area, we noticed some limitations with the service. It focuses far too much on being friendly with the patrons but falls short with respect to satisfying the customer's needs. Service times are slow and the orders are jotted down distractedly with omissions. The training of the staff should be improved, focusing on the group and not just on the one-man pizza, would significantly improve the Ciro Oliva establishment.
15 - 18
Ciro Oliva
Via Arena della Sanità, 7, Napoli, NA, Italia
distanza:
durata:
durata:
giorno di chiusura: mai
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
mai
081 290037
Presente (fino a 10)
Eccellente (oltre 10)
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aria climatizzata
wifi gratuito
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