The Marigliano family has had their hands in the dough for generations, ever since Antonio prepared his fried pizzas on Vico Soprammuro in Naples under the guidance of his father Raffaele.
The passion for water and flour has continued until today, combined with the desire to offer a pizza that respects tradition and is enriched by contaminations with quality raw materials.
With this philosophy Raffaela Marigliano and Antonio Marseglia inaugurate a new project in the heart of the city
The passion for water and flour has continued until today, combined with the desire to offer a pizza that respects tradition and is enriched by contaminations with quality raw materials.
With this philosophy Raffaela Marigliano and Antonio Marseglia inaugurate a new project in the heart of the city
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