Pizza napoletana
Long-leavened dough, with a pronounced, soft cornicione (raised rim): the pizza follows the canons of Neapolitan tradition, baked in a high-temperature oven.
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Dining · Erba (CO)
Authentic Neapolitan pizza and Roman cuisine in Erba
Eccellenza Italianacertificata 2026–2027
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The place
DA' JE PEPPO in Erba brings to the province of Como the meeting of two traditions from Central-Southern Italy: Neapolitan pizza, with its soft dough and characteristic tall, air-bubbled cornicione, and the dishes of Roman cuisine such as Carbonara and Gricia, made with Pecorino Romano. The restaurant also offers typical fried dishes and allows online ordering for takeaway or delivery.
TWO TRADITIONS, ONE PASSION
Da' Je Peppo was born from the meeting of two Italian gastronomic traditions: Neapolitan pizza and the dishes of Roman cuisine, under the same roof.
Why you can trust it
DA’ JE PEPPO Pizza, Pasta…Fantasia 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.
Images
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Location
DA’ JE PEPPO Pizza, Pasta…Fantasia 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
Long-leavened dough, with a pronounced, soft cornicione (raised rim): the pizza follows the canons of Neapolitan tradition, baked in a high-temperature oven.
A Roman first course made with egg, guanciale (cured pork cheek) and pecorino. No cream, no variations: the recipe stays true to the one codified by Lazio's cuisine.
Considered the forerunner of Amatriciana, it combines crispy guanciale and pecorino romano without tomato. Short or long pasta depending on availability.
Tomato sauce, guanciale and pecorino, with bucatini or rigatoni as the pasta of choice. A dish from Central Italy with recognised traditional denomination.
Rice croquettes with tomato sauce and a melting mozzarella heart, fried and served hot. A classic Roman street food, also suited to sharing before the main course.
A paper cone filled with a selection of mixed fried foods, following Campania tradition. A convivial format, meant to be shared at the table.
The figures
What visitors say
«I hadn't had such good pizza in a long time! The place is small, but super welcoming and well cared for.»
«Excellent Italian-style fried food followed by amatriciana and gricia. Everything was delicious!!!»
«The pizzas are fantastic, the dough light as a feather.»
«Best pizza of our 2-week tour of Italy. I'm so glad we found this gem.»
Reviews appear in the language each guest wrote them in.
RESPECT FOR TRADITION, FREEDOM TO CHOOSE
01
The menu gathers recognisable recipes from Roman tradition, prepared with respect for the distinctive characteristics of their ingredients and preparation.
02
Alongside the pasta dishes, the pizza follows the canons of Neapolitan tradition, with attention to the dough and to the specific features that define this style.