160位当地人推荐 · 预估价格为2级，最高4级 ·
I’m not a pizza addict—I’m more of a pasta girl. But Salvatore, the incredible pizzaiolo and owner of Il Brigante, could make me change my mind. First of all, the place: It’s small and full of flour because the pizzas are made in the middle of the tables. Then, the pizza: thin and crusty and cooked in a wood-fired oven. Try a pizza with nduja, a particularly spicy, spreadable pork salumi from Italy.
Good pizza, roman style (very thin). Eat there, don't takeaway, it's not good when it's cold :-)
Good pizza place, very simple deco. The Chef is making pizza in the middle of the restaurant.