Ristorante Taverna Da Tommy In Luogosanto

13/12/2025: Really special pizza, very good 🙌🙌

09/12/2025: I'll start by saying I was there with a friend in early December, so the weekday chaos and infernal temperatures were nonexistent. In fact, the outdoor terrace, heated by gas heaters, was divine. It was early, there was almost no one there, and we were served quickly. The place had been recommended to me because of its Neapolitan character, so my expectations for Neapolitan pizza, which I know very well, were high. Good, or rather, bad. The pizzas arrived, they looked good, with a nice crust, but when you tasted them, the dough was just about rubbery. The tomato sauce was probably okay, but I don't remember the quality of the mozzarella, which was very poor—a cingomma, as we say in the north. I'd like to offer a constructive criticism: do you make pizzas? Do you call yourselves Neapolitans? But have you eaten, or do you remember, what a Neapolitan pizza is like? The basic ingredients of a pizza are very cheap: aside from the dough, tomato, mozzarella, and oil. Why speculate on ingredients when they only account for a minimal portion of the pizza's price? This is the ethics of restaurant management. In the summer, you get a lot of sales, but what about in the winter? How do you make ends meet? These are business decisions that make you think. Personally, I'm in this area working, and I won't be returning and will try elsewhere. I come from Arbatax and Tortolì, and of all the pizzerias I've tried, two have completely satisfied me, and I haven't needed to look elsewhere. I believe that's how life goes on.