Ritchi Pizz'

Trained at the French school of pizzaiolo, Ritchi prepares a dough every day that is left to rest for 72 hours, to develop a dough worthy of highlighting Neapolitan flavors. The 33 generous recipes, always hand-crafted, are cooked with care, then served in a warm and inviting room, where you can immediately feel the friendly, family spirit of the place, and where you are greeted with a smile.