EVO50 was born in 2019 from the friendship between Ivan and Alessio and the desire to bring contemporary Neapolitan pizza into the heart of their city. Not a volume pizzeria, not a chain — a small place, sought out by those who want to eat well.
We chose Calata SS. Cosma e Damiano, a small alley in the UNESCO historic centre that few people know. Every pizza is long-fermented dough, careful cooking, ingredients from the Campania region. We like the direct contact with anyone who walks in: we share our story, you share yours, then we eat.
We grew by word of mouth. We don’t have advertising budgets — we rely on the people who chose us, who come back, and who share their experience.
Our philosophy
DOP buffalo mozzarella, Campania tomatoes, local extra-virgin olive oil. Suppliers hand-picked.
Long-fermentation dough, wood-fired oven, no compromises on the raw materials.
Few tables, family atmosphere. No rush: here you eat slowly.
We’d rather serve 30 people well than 100 badly. It’s been our choice from day one.
We’re waiting for you
The best way to get to know us is to visit. Book a table — let’s chat over a pizza.
Come and visit