Campana Pizza In Teglia

We are in the area is decided to try the famous pizza in the pan of Campana, arrived we find a wide choice of already baked square branches and others in production. One more inviting than the other. Excellent quality of products and super light dough. Good value for money, 6 more coke and water 18€. Only note would I prefer the window of the closed pizzas given the presence of some fly. However recommended at 100

There are no words to describe what it feels like when you enjoy a pizza by the master Campana. Every time is a wonderful journey between unique flavors, perfectly matched. Not to mention the kindness and courtesy of the staff. I highly recommend trying. You won't regret it! In fact, you will become employees

I discovered this pizzeria during the study of the thesis on the food and wine sites of Calabria. We did more than 80km to taste this pizza and it was worth it. Light, well-balanced tastes, price related to quality. Master Campana has nothing to envy to other famous baking pizzas. Calabria should recognize more places like this. Congratulations we will definitely return

Quality ingredients, light and good dough. Local in industrial style but really beautiful and sought after. Calabrian craft beers also of quality and sought after. It deserves to be the 3 pizzeria in Italy according to 50topPizza. And now towards the first position! Bravo Daniele!

Throughout my wandering, a few times I have come across a pizza like this. Very light, crisp on the surface and soft in the middle. We are at the levels of Renato Bosco or Gabriele Bonci, to understand. My advice is to take all and only their signature: tomato, oil and oregano. Although all the others are still good and recalculate the traditional preparations (pepi and potatoes or roasted anchovies) with ingredients at km 0, from nduja to silane potatoes, passing through a roasted black Calabrian pork ham.