Gigino & Figli In Napoli

15/02/2026: THE charm of lightness "Nanninella" Innovation at the service of lightness. This is the only way to summarize, or perhaps it should be, the inspiration of owner and "Pizza Chef," Raffaele Boccia. Such is his mastery in making his masterpieces so rare and melt-in-the-mouth. A synthesis and antithesis, he grew up under the tutelage of four generations of bakers, from whom he inhaled the fascination of the secrets of water, flour, and sourdough starter directly in the field, studying with masters of leavening like Rolando Morandin and in London with the celebrated chef Jamie Oliver. His obsessive attention to cooking and the perfect pairings with toppings, which have earned him university teaching positions, make him a reliable choice from the menu. 7.5-degree view Tradition in evolution. A multifaceted space with an intense, contemporary, and sophisticated atmosphere—in its furnishings, colors, and LED lighting—that draws on the familiarity of old-fashioned Italian trattorias to make guests feel at ease. The interior, with fake greenery hanging from the walls and ceiling, a bouquet of flowers on the marble table, chairs with an elaborately carved floral motif, and a floor made of large gray tiles with a matte finish, contribute to a clean, modern look. However, the non-unique character of the space and the clear separation of the dining room from the spacious and beautiful oven area perhaps detracts from the latter and does little to enhance the transparency. 9.5% preparation Tradition and innovation at the service of lightness with highly hydrated doughs, 70-75% for contemporary styles, meticulous management of the gluten network, and methodical use of cold water and kneading techniques result in pizzas with ample, even air pockets that yield to the bite without stretching. The pizza al padellino (a small pan) deserves a special mention. It features the champion's signature, perfectly blending triple leavening (dough, dough balls, and a small pan) and strong flours, allowing the gases to escape to the max, resulting in a large, even crust and a Guinness-caliber softness. The fried foods are delicious, with no oil on the surface, a good breading, and toppings with sauces that don't overpower the flavor. 8 Ingredients A proposal based on meticulous research into excellent raw materials, often sourced from small artisans and farmers in Campania. The main ingredients include: San Marzano DOP tomatoes and semi-dried cherry tomatoes (both red and yellow) for intense and flavorful bases. The dairy products include a selection of buffalo mozzarella DOP, fior di latte, smoked provola, and specialties such as "mistobufala." The condiments are flavored extra virgin olive oil and lemon zest for citrus notes. Service 8 The table setting is consistent with the menu. Rubberized placemat, classic white napkin, and old-fashioned cutlery—in short, straightforward. The service is fast, professional, and offers advice without being intrusive. Prices 8 A short and concise menu, starting with a vast assortment of fried foods, from €2 for a croquette to €4.50 for the delicious square frittatina with cheese, pepper, and truffle. Then, pizzas start at a modest €6.50 for a Margherita, the "Napoli sta qui" (Neapolitan version) is priced the same, and a maximum of €12.50 for the "Il capriccio di Raffaele," a three-cooking pizza with provola cheese, smoked cooked ham, fresh mushrooms, semi-dried cherry tomatoes, and black olives. Service €2.00. Overall rating: 8.5 Choice: Crocchè with provola sauce; cheese, pepper, and truffle frittata; Margherita; Margherita cooked three times; Truffle and potatoes; Chocolate cheesecake; Cream zeppola; Water and beer (bottle). Final thoughts: Choose this if you're looking for an experience that combines Neapolitan tradition with constant gourmet and technological innovation, in a sophisticated but not overly so environment. Excellent for large or small groups, and couples. Outdoor terrace also available.

15/02/2026: Calling Nanninella a pizzeria is incorrect. It's a sublime experience. The pizza is unparalleled, and Raffaele and his staff have created an Eden of quality, values, courtesy, and love. We've tried many of the best-known and most renowned pizzerias, but Nanninella rightfully deserves top spot. Don't forget to finish with the desserts, which will let you experience the exceptional wisdom and knowledge Raffaele has gained by combining experience abroad with Italian tradition and his capacity for study and innovation. NOT TO BE MISSED!!!