Pizzeria da Andrea In Perugia

Everything was perfect: excellent pizza, impeccable service.

As soon as you enter this place, the attention and care they give to their customers is evident from the way you are welcomed. We chose two Neapolitan pizzas, in keeping with tradition, but in the case of mine, the boscaiola, there were mushrooms and excellent Perugian sausage. I also noticed excellent quality of ingredients, with an emphasis on local ones. The dough was excellent, respecting the traditional "Neapolitan pizza", with high edges. I had dessert, a pandolce with chocolate shavings and pear cream, which was nothing special, but at least it was homemade. The place is small but welcoming, a little noisy but normal.

Good pizza, overpriced, friendly but not very organized service.

The pizza was delicious. The menu offers a Neapolitan version (thicker) and a Roman version (thinner and crispier). The staff were friendly, and the wait time was relatively short. It's certainly not the cheapest pizzeria, but a gourmet offering is definitely worth the slightly higher price tag. I give it full marks.

We ate all three types of pizza and were thrilled with the deliciousness and originality of the topping combinations. The only downside was that we felt hot due to the unexpectedly sunny day.

The term "pizza" is an understatement here and may mislead some guests who expect a more typical pizza. However, we thoroughly enjoyed the unusual combinations of toppings. The pizzas are offered with three different doughs, of which we tried the "Napoletana Moderna." The Maritozzo, a dumpling similar to French brioche but with interesting sauces, was also very good as an appetizer.

Friendly and helpful. Excellent pizza selection!

Judging a restaurant, behind which there's effort, sacrifice, but above all a business and life project, is never easy. It's not a matter of personal taste, but of the need for greater attention in pairing absolutely top-quality ingredients with simply flawed doughs. While we're dismissing the Maritozzo chewing gum, which is a terrible calling card, and having chosen neither the Romana nor the Padellino, we limit ourselves to giving a complete failing to the Neapolitan dough, which was meant to be a Contemporary one, but turned out to be literally #Panificata, with absolutely insufficient hydration and air pockets. While reiterating that the raw ingredients are excellent, we don't understand, as usual, why so much attention has been paid to a storytelling that, if it doesn't correspond to the reality of what you get on your plate, disappoints even more. Last but not least... But no!!!

I highly recommend this place. The pizza is amazing, clearly the result of study, love, and dedication. We tried the "futura" pan pizza and it's a true masterpiece, with distinct flavors that enhance each other, top-quality dough and ingredients. The staff is exquisite, attentive but not intrusive. We'll be back!!

A beautiful place, both inside and out. The staff is very professional and friendly, and they were able to recommend excellent drinks to pair with the unique flavor combinations of the pizzas on the menu (we tried the Tramonto and Polignano pizzas, and as appetizers, a maritozzo and a pan-fried Piedmontese tartare). They offer several types of pizzas, each with refined yet simple and delicate flavors. Among the best pizzas I've ever had.