Di Nando

The pleasure of Neapolitan pizza

Slow-matured 36-48 hour dough, Italian 00 flour and award-winning pizzas from national and world championships.

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Ventricina

€15.00

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Our House

At Di Nando, our Neapolitan dough rests for 36 to 48 hours before meeting the oven. Award-winning pizza, fresh pasta and calzones, served with Italian heart.

Bookings and orders by phone+351 210 000 000
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