Artisan Neapolitan pizza
Dough left to rest for twenty-four to forty-eight hours to ensure lightness and digestibility, cooked in a wood-fired oven. Mozzarella di Agerola and selected ingredients from Campania
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Dining · San Valentino di Fiumicello (UD)
Artisan Neapolitan trattoria and pizzeria in San Valentino di Fiumicello
Eccellenza Italianacertificata 2026–2027ID 26667
Read on
The place
La Boschetta da Checco is a trattoria-pizzeria in San Valentino di Fiumicello where a passion for Neapolitan pizza meets the cuisine of the Friuli region. Checco, who learned the art of pizza-making within these walls under the previous management, realised his dream in March 2024, bringing to the table artisan doughs made with flour from Mulino Milocco, leavened for up to 48 hours, alongside fresh fish specialities and the classics of Campanian tradition. The restaurant retains the family atmosphere of its historic pergola.
At the table
LA BOSCHETTA DA CHECCO is a trattoria-pizzeria in San Valentino di Fiumicello that has been bringing Neapolitan tradition and local cuisine to the table since March 2024.
Why you can trust it
LA BOSCHETTA DA CHECCO 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
LA BOSCHETTA DA CHECCO 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
Dough left to rest for twenty-four to forty-eight hours to ensure lightness and digestibility, cooked in a wood-fired oven. Mozzarella di Agerola and selected ingredients from Campania
Available Thursday to Sunday, for those seeking an alternative to the traditional dough
Dishes that showcase local catch, prepared according to local tradition
Dishes featuring meat from the Friuli region
Dishes served alongside the pizza, bringing the authentic flavours of Neapolitan cuisine to the table
The figures
What visitors say
«The pizza is the highlight, described as light»
Reviews appear in the language each guest wrote them in.
In the making · The oven
The doughs are made with flour from Mulino Milocco, a product of the Friuli region that guarantees quality and traceability
The dough rests for twenty-four to forty-eight hours, the time needed to achieve a light and highly digestible pizza
The wood-fired oven gives Neapolitan pizza the organoleptic qualities of authentic Neapolitan tradition