ristorazione — Lanciano · Abruzzo
In the hills of Chietino, in Lanciano, the tradition of Neapolitan pizza has found a home. A master pizzaiolo trained in Naples, a family, a wood-fired oven: the story begins here.
Lanciano, a Frentane land of ancient roots, has welcomed a tradition that comes from afar. Salvatore Sannino, a master pizzaiolo trained in Naples and active in several Pizza Napoletana (Neapolitan pizza) associations, opened here the territory's first true Neapolitan pizzeria: a deliberate landing point, not a concession to fashion.
The dining room and the outdoor terrace welcome guests with the measured warmth of a family home. Working alongside Salvatore are his wife Maria and daughters Carolina and Martina: a family-run operation that shows in the attentive service, the well-kept setting, and a hospitality many reviewers have called impeccable.
At the heart of it all is the wood-fired oven: the leavened dough enters the oven's mouth and comes out with the soft, light cornicione (crust rim) that is the recognisable mark of Neapolitan tradition. Alongside the classic pizzas, fried pizzas and Neapolitan sweets — babà, delizia al limone (lemon delight cake) — complete the story of Naples carried into Abruzzo.
On the plate, every pizza is a gesture brought to completion. The page tells the whole menu and how to reach them.
