FabFud In Pozzuoli

I've known this location for several years. I was used to it and was guaranteed a safe bet under the old management. But unfortunately, there's a new management that, in my opinion, needs to be reconsidered. The bathrooms lack soap and hot water. We order a Margherita for my son and a Cistecca Montese sandwich. The Margherita arrives, and we immediately notice that the mozzarella is floating in a centimeter of water. We call the waiter, have it remade, and explain the reason. He brings it back, this time with less water, but without basil (you can't see a Margherita without basil in Naples and the surrounding area). Cistecca Montese, I specify that instead of the melted cheese, I'm substituting scamorza. The sandwich arrives and I see that there's both melted cheese and scamorza—horrible! We remembered the children's playground much better. It was freezing down there, there were three or four air conditioners blasting at 30°C but you couldn't hear a thing. My son asks for his jacket to play in, that's all there is to it.

Good evening, I'd like to point out that it's under NEW MANAGEMENT. The staff are always helpful and very professional. I'm celiac, and I have to say that when you find a pub/pizzeria that offers an excellent gluten-free sandwich, beer, and appetizer, it's like winning the SuperEnalotto. Everything is delicious, top-quality food, and the staff are always friendly. I recommend this pub for several reasons, especially their playground. Parents can relax and the kids, including my son, have fun. I highly recommend it. Plus, they always organize very engaging events for everyone.

Everything was very good, generous portions, and impeccable service. The only drawback is the parking. We'll definitely be back.

A lovely place, perfect for families with children, with a nice games room. The food is also very good; it's the perfect place to spend a pleasant evening.

At just 28 years old, Frank Cavaliere is making a name for himself as one of the most exciting emerging pizza chefs in the Phlegraean Fields. His pizza is a perfect balance between tradition and innovation, a dough that speaks of passion and knowledge of the ingredients. The one pictured is a Margherita made with the direct melt-in-the-mouth method, where every detail speaks of care and sensitivity: a well-aired and slightly speckled crust, a sign of impeccable cooking in a wood-fired oven, and a soft yet firm base that accommodates tomato, mozzarella, and fresh basil. A drizzle of olive oil and a light sprinkling of pepper enhance the aromas and flavors. The dough is light, aromatic, and digestible, with that melt-in-the-mouth feel that only those who truly understand timing and temperatures can achieve. Frank is a curious and meticulous pizza chef, experimenting with flours and hydration methods without ever straying from the authentic soul of Neapolitan pizza. You can find his creations at Fab&Fud in Pozzuoli, where every Frank Cavaliere pizza becomes a little tale of flavor and local tradition. A name to remember, because the future of Phlegraean pizza has already found one of its protagonists. 🍕🔥

The place is very nice, but I can't give a very honest review of the food, as we only had a tagliata... but it wasn't satisfying. The cooking wasn't as expected, and the fat was too predominant. A lemon crisp and a tagliata cost €38... well, really! We'll be back to try more.

It's a place I've been going to for years. Excellent sandwiches and excellent pizza. Parking is available.

Excellent food, friendly waiters despite the crowd. Plenty of screens to watch the game.