Casoria, Italy
I Vesuviani
I Vesuviani belongs to the modern Campanian pizzeria movement, where dough technique now carries as much weight as toppings. The De Maria brothers’ Casoria project has Gambero Rosso’s tre spicchi recognition and works across wood-fired, pan, paddle and triple-cooked formats, making it a serious address for readers tracking the evolution of Neapolitan pizza beyond Naples itself.
