Since 2014, Pizzeria da Zero has been sharing the riches of Cilento region with excellent pizzas, made with typical products and Slow Food labels. The flours used are from Cilento wheat, while the PDO oil from this area gives pizza spicy aromas and an almond and hazelnut aftertaste, especially when added raw. Then there is the buffalo mozzarella DOP and the tomato variants from Campania that give off truly unique colours and flavours. Try the margherita with buffalo, the capricciosa bianca and the pizza with ‘Aura’ tuna. Delicate and light, moreover, are the fritters. Among these, Cilentana is the queen: a fried pizza with Cilento goat’s cacioricotta cheese, stuffed with white figs and raw ham.