Nanninella In Poggiomarino

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!!!

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.

We chose this pizzeria by chance. The service and location were excellent. The girls in the dining room were friendly and helpful, and they did a great job. The place is large and welcoming. Unfortunately, I have some complaints about the food. I didn't like the croquettes and frittatas. The frittatas were just the pastry and the croquettes where the potato was falling off the breading. The pizza dough was heavy and hard to digest, even though the ingredients on top seemed good quality. The dessert was nothing special. We were told they made the brioche themselves, but I have my doubts. You can find better.

Delicious pizzas in every way, I recommend them.

Excellent choice, it smells delicious and the desserts are excellent, even if I didn't find the puff pastry but it's a good reason to come back.

WHAT A WONDERFUL PIZZERIA! I've been to this pizzeria often and it's never disappointed me, especially the first time. The place is well-kept, stylish, and spacious. As for the service, which is flawless, they're absolutely welcoming and friendly, no issues whatsoever. But the most amazing part was the food, specifically the frittatina and especially the pizza. As a truffle lover, I had the cacio, pepe, and truffle frittatina, which was delicious as a starter. For the pizza, I had the Truffle and Potatoes, substituting the guanciale for porchetta. What can I say? It was a real treat, bite after bite, thanks to how well-made the pizza was (not just in terms of taste, but also in terms of preparation). Nothing more to add, I'd recommend it to everyone!

Tasty traditional cuisine and innovative offerings that live up to expectations. Fast and courteous service.

Excellent selection of pizzas with various cooking methods: pita, triple-cooked, cartwheel, and regular. All delicious! Superb fried food, and for dessert, I tried some of their homemade leavened products! Add to that the helpful and friendly staff, and you've got your next favorite pizzeria.

I'd been to this pizzeria last summer and remembered the pizza being really good. Yesterday I returned with some friends and we decided to just try the pizzas, without ordering fried food. We started by sharing a "three-cooking" pizza in the center of the table, then continued with other pizzas with different flavors. The dough is light, easy to digest, and the toppings are really well-balanced. The place is spacious and welcoming, and the staff is very kind and helpful. Even though it was a Saturday night, it wasn't too crowded, so we were able to dine in peace. They don't take reservations, but they manage waiting lists efficiently. I'll definitely be back!

I've known this pizzeria for years, I'm a loyal customer, and every time I return to Campania, I make a stop here. However, I had never organized an event, until last night. The friendliness and helpfulness I've always encountered was confirmed again last night and in the days leading up to it when Raffaele, the owner, advised me step by step, helping me propose a menu to my guests that left them amazed and pleasantly surprised... "But this isn't just any pizzeria," I'd like to use this expression used by one of my guests to sum up what Nanninella is all about. Wonderful, professional people who care about their customers' well-being and happiness. Fair prices for what they offer, no "party hats," no attempt to "milk" the customer—quite the opposite! Quite the opposite: sincere advice and helpfulness.