This pizzeria in Turku's Hansakortteli block was founded by Angelo Tursi, who learned the craft in Italy from boyhood. Neapolitan pizzas are baked quickly in a live-fire oven at about 450°C, and the dough rests for at least 30 hours. The menu has classic and seasonal pies such as Margherita, Diavola and white pizze bianche, plus fresh pasta and gelato. The place has won several awards.
On weekdays there is a daily changing lunch menu. Gluten-free bases and vegan dishes are available. Tables for one to eight can be booked online, larger groups by email, and takeaway is available. The entrance and seating are accessible, and cards and mobile payments are accepted.
