Pizzeria Il Pellicano In Castellabate

07/04/2026: I'd been to this place before and liked it. A few weeks ago, invited to celebrate a friend's birthday, I noticed some differences compared to the past. The platter photographed on the menu was something else entirely: Milanese salami, Hungarian salami, pancetta, and mortadella, all industrial and highly processed products. The same goes for the cheese (industrial with various flavorings). Furthermore, there were no mozzarella, ricotta, or slices of dried sausage (all of which were shown in the photos). I didn't eat anything. The sandwich (made with pizza dough, good) with the Genovese had a strip of onion that wasn't there. The only tasty thing was the accompanying focaccia. The Margherita, a good dough, but topped not with peeled tomatoes, but with a very savory passata and a unique mozzarella. The service was polite and prompt. Moral of the story: since the dough is good, take care with the fillings and toppings. For the cutting board, use the English criterion "Less is more".

07/04/2026: You can't witness a waitress in a public place cleaning the table, the chairs, and her nails with the same cloth. It's disconcerting.