After learning about the art and secrets of pizza from Raffaele Condurro (son of the most famous ‘Michele’ in Naples), Casa Prisco’s pizza chef, the young and enthusiastic Antonio, decided to expand the farmhouse’s gastronomic specialities by offering fantastic pizzas! A few simple but tasty variations, all from the Neapolitan school: margherita, sausage and friarielli, marinara and diavola. In addition, we recommend you try the ‘pisciottana’, with anchovies from Menaica, the fried stuffing with cigoli and ricotta, and the delicious panzarotti with goat cacioricotta cheese.