La storia
Everything started in 2019, in an alley of the historic centre. Ivan and Alessio, two friends with a clear idea: pizza that was technique, territory and care.
Come lavoriamo
Direct dough with a small percentage of pasta di riporto. The result is an incredibly soft, light pizza perceived as highly digestible. No compromises on ingredients.
Selected Italian ingredients, with a prevalence of Campanian products. EVO50 means EVOlution through quality ingredient combinations.
Classic in technique, modern in toppings. Each pizza is born from the idea of enhancing the dough with toppings that tell the story of the territory.
ALESSIO
Alessio is the heart of our kitchen. With years of experience in Neapolitan pizza, he carries on a tradition of perfect dough and selected ingredients.
IN NUMBERS
+10 anni di esperienza
Guinness World Record 🏆
Pizzaiolo e co-fondatore
Napoli, centro storico
Dove siamo
80 coperti distribuiti in due salette calde e curate, con una zona privé molto richiesta nei fine settimana. Quando il tempo lo permette, i tavoli scendono lungo le scale del nostro vicoletto — uno spazio esterno unico, caratteristico, che racconta la Napoli vera.
BOOK A TABLECalata SS. Cosma e Damiano, 22 — Napoli
Lunedì — Sabato: 19:00 – 23:00
Domenica: chiuso
80 coperti · Spazio esterno disponibile
