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Summary
“Neapolitan influences are evident in the choice of ingredients, and the wood-burning oven makes for good, chewy, charred crusts, unlike most high-street pizzas” – so say fans of this global chain, whose HQ is indeed in Naples. Not everyone is impressed, though, and ratings are dragged down by those who feel it’s merely an “everyday” choice: “OK for a bog-standard group, but not great”.
Summary
“Neapolitan influences are evident in the choice of ingredients, and the wood-burning oven makes for good, chewy, charred crusts, unlike most high-street pizzas” – so say fans of this global chain, whose HQ is indeed in Naples. Not everyone is impressed, though, and ratings are dragged down by those who feel it’s merely an “everyday” choice: “OK for a bog-standard group, but not great”.
Summary
“Good Neapolitan cuisine including nice pizzas” in “huge portions (with a useful kids’ menu)” is “a pleasant surprise” for most who report on this global chain, which actually originates in Naples itself. Feedback is not all bouquets, though – ratings are undercut by one or two reports of “mediocre” (e.g. “stodgy”) dishes.
Summary
“They know how to make a decent pizza” (wood-fired) – as indeed they should! – at this “affordable” global chain, which is based in Naples, and where many of the ingredients (and staff and customers) are imported from Italy.
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