L'Asparagina selvatica
Seasonal pizza with local wild asparagus and crisp guanciale paesano
What visitors voted
average of the latest 7 votes
Voting happens from the plaque on display. The average counts only the last ten votes: a bad evening weighs, but after ten visits it is gone.
Dining · Sant Agata De Goti (BN)
Family-run pizzeria with wood-fired oven in Contrada Sant'Anna
Eccellenza Italianacertificata 2026–2027ID 27054
Read on
The place
In the Contrada Sant'Anna district of Sant'Agata de' Goti, the pizzeria Bella 'Mbriana keeps Neapolitan tradition alive with a Sannio touch. Paolo Mastrocinque works the wood-fired oven alongside his father Nicola's experience. The long-fermented dough welcomes produce of the territory: wild asparagus, guanciale paesano, personally foraged truffle. Baking takes place at a lower temperature than the classic Neapolitan style, for a pizza that is light and full of flavour.
At the table
Bella 'Mbriana is a family-run pizzeria where Paolo Mastrocinque works the oven with the support of his father Nicola.
Why you can trust it
Bella ‘Mbriana 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.
«Ottima pizza e personale gentile»
5 rosettes · July 18, 2026Accounts appear in the language they were written in, without corrections or translation.
Location
Bella ‘Mbriana 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
Seasonal pizza with local wild asparagus and crisp guanciale paesano
Yellow cherry tomatoes, salsiccia paesana (local farmhouse sausage) and sautéed aubergines, generously topped with truffle foraged by Nicola
What visitors say
«FINALLY A REAL PIZZA and not the usual Instagram-style creations! I'm from Naples and I appreciated a level of quality that has nothing to envy from the pizzas made in Naples.»
«Everything was truly excellent: dishes prepared with care, quality ingredients and authentic flavours. The service was also kind and attentive.»
«Excellent pizza and excellent value for money.»
«Wonderful dough, very digestible pizza. Extremely kind and welcoming staff.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The dough has a regulation hydration level and a long fermentation that releases flavour and lightness, in line with local tastes
Baking takes place in a wood-fired oven at a slightly lower temperature than the classic Neapolitan style, with longer baking times
The raw materials for the toppings come from the Sannio territory: local wild asparagus, guanciale paesano, salsiccia paesana and truffle personally foraged by Nicola
