Antica Pizzeria Perrotta

Perrotta Pizzeria was opened right after the 2^nd World War when the ancestors, Luigi and Carolina, built the ancient oven to bake bread. ‘E’ concotele’ (women who were used to flour the bread and bring it to the oven) were the users. Within years, the oven started to be used to bake pizza, really enjoyed by Eboli population. Therefore, in 1947, Perrotta Pizzeria officially opened to public.

The dough was handmade using the ‘matra’, and once baked, pizzas were wrapped and piled one above the other.

Over the years, Perrotta Pizzeria – today ran by the third generation – awarded many prizes (since 2001 it was introduced in the famous ‘Gambero Rosso’ food guide), however, it has always been a family-run business, which means top level products, ancient recipes and natural ingredients. The same is true for the other products baked: freselle and taralli.

The ancient oven, exclusively loaded by wood and bundles, is 3.20 m² big and it is covered by bricks in the upper part and by lava rocks, which have been replaced every decay by new one, specifically worked. Its capacity allows up to 100 pizzas at the same time.

Perrotta Pizzeria is open:

-every day at dinner (except for Monday);

- at lunch time, with the chance of ordering family pizzas on Tuesday, Wednesday and Thursday (only by booking before 10 am)