Treppì

Since 1967 Pizzeria Treppì

Since 1967 three generations of the Pezzo Family

Is the pizza par excellence. It takes from 48 to 72 hours for a good leavening. Once it is well developed it guarantees the perfect digestion.

Four tastings of different types of cheeses from the most delicate to the flavorful.

The friggitelli, yellow cherry tomatoes from Paestum, the datterino, milk cream, basil and parmesan cheese.

Fresh cheese with spun dough, soft and stringy.

Six segments to be enjoyed in company with burrata and prosciutto 24 months old.

Peeled San Marzano, fiordilatte and prosciutto after the pizza was out of the wood oven.

Peeled San Marzano, Puglia's burrata and pork after the pizza was out of the wood oven.

Beautiful contour, high, stuffed inside with 3 flavors at your choose.

Peeled San Marzano, fiordilatte, pork cheek after the pizza was out of the wood oven and scales of pecorino cheese from Sardinia.

Crispy outside and soft inside ... buffalo's mozzarella, datterini (cherry tomatoes), aragula, prosciutto and DOP parmesan.

Love at first sight. When you try it you can not leave it anymore.

Good of course! Of course good!