La Bandiera

We stopped here for a late lunch while visiting my grandfathers birth town. When the waiter asked if we preferred English, he sent the chef’s wife who, though from the town, grew up in London. She came back on holiday and met her husband to be, who convinced her to stay. Her story was the start of a delightful meal where we asked her to choose a selection from the local area. The ricotta cheese was a standout, further confirmed by the after lunch cannolis. The latter are worth a special trip to this establishment. Bravo and thank you.

We have eaten here the times and we enjoyed every meal. Ask Titta for the specialty of the day and he will surprise you. We got a delicious t-bone steak on a hot stone and we very much enjoyed his evening pizza. Titta speaks English.

I am now a fan of their pizza, pizza with a 72-hour dough, it is one of the few pizzas that does not make me feel thirsty and especially that I digest quietly, but not only, the quality of meat is superlative and not only meat but also many other dishes. the account is absolutely consistent with what you eat and the staff really friendly and friendly! highly recommended

The family guests we had dinner with pizza. among all those of the menu we chose pizza with yeast dough 72 hours. of course it is not comparable to the Neapolitan pizza, but certainly it is the best I ate in the area. higher prices than Neapolitan pizza but I believe because of the increase in taxes. tips!

I got a take away pasta from here, the chef and owner were very welcoming and help me through the menu as I speak no Italian, ended up with an amazing vegetarian pasta with mushroom, spinach, buffalo mozzarella and pistachios! One of the best pasta dishes I’ve had. Definitely recommend!