The secret of a good pizza? Come and try it.

Only purified water, selected flour coming from the best Italian mills, DOP olive oil, fresh provola and fiordilatte from sorrentine peninsula, buffalo mozzarella from Paestum, DOP San Marzano tomatoes and cherry tomatoes from Campania, a long rising and a cooking in a traditional oven, with selected beech wood coming from controlled forests.

Only the highest quality flour, worked with long leavening, at low temperature, allows perfect ripening of gluten, enabling the rapid digestibility of the pizza. In these pizzas simplicity and fragrance go together. There are many different pizzas, such as that with “escaroles, black Gaeta olives, capers from Pantelleria, anchovies from Cetara”, the “backed or fried “calzone” with buffalo ricotta and lard from Sauris or Colonnata lard”.
And there are also the “straccetti”: fried slices of pizza with cherry tomatoes, basil, DOP olive oil and selected Parmigiano cheese. What enhances Grangusto pizza makers and urges them to seduce its guests with exclusive recipes is, with skill, a constant search for new ingredients to combine, as well as the testing of special flours.

Grangusto pizzeria offers, in addition to the classic traditional pizzas, a wide assortment of special pizzas: the “truffle focaccia pizza, with grilled eggplants, Parmigiano cheese and black truffle”, or the “Joselito focaccia pizza, with Vacche Rosse Parmigiano cheese and Joselito ham”.. You can find also a fantastic “focaccia pizza with black piglet from Caserta and broccoli rabe” and pizza rolls with “zucchini, bacon and provolone Sorrento” or with “ham and mozzarella from Agerola”.
Everything is handmade: individual ingredients are balanced until reaching a soft and delicate dough. They know that the secret to a good, highly digestible and soft, pizza is the quality of the used materials, the thoroughness with which the dough is worked and a long rising.