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Dining · Gatteo (FC)
Neapolitan pizza and Italian cuisine with seafood specialities in Gatteo
Eccellenza Italianacertificata 2026–2027ID 27382
Read on
The place
AL 23 RISTORANTE PIZZERIA in Gatteo brings together the Neapolitan tradition of wood-fired pizza with an Italian cuisine that showcases local produce and seafood specialities. Dough left to rise for up to eighty-seven hours and a careful selection of ingredients define an offering ranging from pizzas with stuffed cornicione to fish dishes. The welcoming setting is well suited to families, while a touch of innovation comes from the little robot that carries pizzas to the tables.
At the table
AL 23 RISTORANTE PIZZERIA brings the authenticity of Neapolitan pizza and the specialities of Naples's culinary tradition to the Romagna coast.
Why you can trust it
AL 23 RISTORANTE PIZZERIA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
AL 23 RISTORANTE PIZZERIA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The pizza follows Neapolitan tradition, with dough left to rise for seventy-two to eighty-seven hours. The cornicione (raised edge) can be stuffed, a variation that enriches the classic offer while keeping the characteristic lightness of the long-matured dough.
A Neapolitan speciality served as a starter, pasta fritta (fried pasta) is a tribute to Naples's culinary tradition, prepared according to the original recipe.
A seafood pasta dish that showcases shellfish in a preparation that brings out the flavours of the Adriatic, part of the selection dedicated to fish dishes.
The seafood offering includes sea bass and mixed fried fish, dishes that express the quality of the catch through cooking methods that preserve freshness and flavour.
A classic preparation of Mediterranean cuisine, mussels alla marinara round out the seafood offering with a recipe that celebrates the simplicity of its ingredients.
The figures
What visitors say
«Finally, real PIZZA. A well-kept place, Massimo is an outstanding host who loves his work. The pizza has at least 72 hours of rising and you can tell. Top-quality ingredients.»
«We had a truly wonderful time. The staff were very kind, attentive and always available. The pizzas are in perfect Neapolitan style: light, well risen.»
«Every dish is a small masterpiece: carefully crafted, beautiful to look at and full of flavour. I chose a flawless Margherita pizza.»
«Delicious pizza, good enough to rival what you'd eat in Naples — the one with the stuffed cornicione was excellent. Highly recommended!»
Reviews appear in the language each guest wrote them in.
In the making · The method
The pizza dough matures for seventy-two to eighty-seven hours, a process that gives the finished product lightness, digestibility and aromatic complexity.
The pizza is baked in a wood-fired oven following Neapolitan tradition, a method that ensures high temperatures and quick baking to achieve the characteristic soft cornicione and fragrant interior.
AL 23 RISTORANTE PIZZERIA bases its offering on the careful choice of raw materials, showcasing local produce for its Italian dishes and selected ingredients for its Neapolitan specialities.
