Impasto Salvatore Cozzolino Aversa

The manager is rude. He thinks we purposely asked his waiter to throw our food away when we asked for a to go box. Yet we didn't argue, paid the tab, and left. We had 90% of our food that we wanted to take away. No apology from the manager or simple remake. He lacks accountability and doesn't care about customers. I wouldn't patronize it at all. Consumers be aware. Bad business!

Exquisite food, handcrafted even with non-Campanian products, waiter who gave the best advice. It's a small place and it's romantic, suitable for small families and couples, it overlooks the street, as they do abroad, as I wrote below the parking is easy to find when there's no traffic and you can park even where you shouldn't according to the highway code. They serve quality and tasty products. The photos are what we ate

I'll start this review by asking a question: in which pizzeria have they ever told you that they can't make you a pizza with aubergines because they are not in season (when with the recent heat aubergines can still be found fresh at almost summer prices)? Personally, it's the first time it's happened to me, which surprised me in a positive way, because it means that there is a different attention than usual for the ingredients and their seasonality. Together with my brother we therefore opted for a pizza with the most autumnal ingredient possible, pumpkin, combined with sausage, buffalo blue, crispy bacon, provola and nduja... a true masterpiece where each ingredient is placed there for a reason , creating a truly fantastic play of flavors and textures. We also tried a simple provola and pepper, to understand the quality of their tomato puree, and expectations were met, as was the case with the baked filling with ricotta, salami and provola. The plus of this pizza is the dough, and it is no coincidence that the pizzeria takes this name, because the use of only unrefined flour with 80% hydration and 48-hour leavening creates a quality and, dare I say, niche product. , which only an enthusiast can fully understand and appreciate (the pizza has a different scent, you can smell the wheat but without going beyond the world of bread). Finally the appearance of the pizza, it is not a cartwheel, even if it comes out of the plate, it is not the "canotto" pizza even if it has the edge of the right thickness. In short, it is not an Instagrammable pizzeria, you come here to eat quality food, in a very nice and welcoming environment, with professional service. I also wanted to underline the goodness of the pasta omelettes, especially the seasonal one with sausage and broccoli. The taste of the broccoli left a lasting impression on me, and I promised myself I would return before spring to try them on pizza. It's sad to see this pizzeria a little empty, while the more social colleagues queue outside, businesses like this and people like Salvatore Cozzolino deserve more, given the passion they put into it. Just one piece of advice, I would lower the cost of the beers by a € or two. Sincere congratulations and good luck for the future...keep it up!!

Excellent appetizers, the montanarine dough is really excellent, you can't taste the oil at all, really good pizza (I ordered a bufalina), nice atmosphere for the street in which it is located, nice external window with designer furniture. 5 star service, everyone was kind to us, unfortunately we didn't have cash for the tip otherwise we would have gladly given it.

Phenomenal pizza, delicious appetizers, I didn't love the pulled pork meatballs, but I don't particularly love pulled pork in general. Very kind and welcoming staff! Worth going back at least once a week. And as promised we returned after a week. Dough never disappoints... Tonight we tried the Lemon fresh and the summer devil, both particular and delicate, the Lemon fresh a balance of flavours, a culinary experience... at the first bite the flavor of lemon zest that balances with the rest it leaves you speechless ... and you immediately feel like you're on a coastal terrace overlooking the sea! We also tried the stuffed courgette flower, very good, perhaps a little oily, and the bucatini omelettes, the classic version and the nerano version. The Nerano version was perhaps a little too "delicate" perhaps missing a bit of the flavor of fried courgette with mint. On the other hand, the classic omelette is very, very good, crunchy on the outside and soft and tasty on the inside. Always an exceptional location, beautiful, welcoming, small but not too refined, the right size to take care of customers with care Everything is taken care of down to the last detail, including water bottles and even pizza dough containers, everything is branded and cared for. Tonight from the outdoor area, we admired the show of Salvatore Cozzolino himself who masterfully tamed the pizza blocks, leavened to perfection. The dining room staff is always attentive, kind, courteous and ready to advise customers and offer a smile and expertise. In short, a truly worthy place!

They say that perfection doesn't exist, perhaps because you've never been the dough! I went for the first time thanks to the All you can eat formula which seemed really interesting but I didn't imagine it was so good 😋 after the good frying I was the only one to eat two pizzas, because the formula is that if you eat the whole first one pizza you can request the second one! Obviously included in the promotion, however delicious pizzas, delicious fried food, welcoming and attentive service, what can I say, go there and you won't regret it! Think that I liked the second pizza more than the first and I enjoyed it more than the first, so imagine the goodness of this dough