There are several places where, even today, you can breathe the true taste of authentic Naples.
One of these is undoubtedly the pizzeria restaurant San Carlo 17.
Born in 2015 and strongly linked to Neapolitan traditions and tastes, it is known for its local dishes and for the typical #pizzafritta, masterfully made by its founder, Luigi Marra.
However, another product that deserves attention is the #glutenfree pizza, born from the passion for the art of pizza making and for the local cuisine: tested three years ago and made with our #LaSenzaGlutene flour, it expresses a unique mix of taste, fragrance and softness .
“Since I have been using this flour, the evolution in the quality of gluten-free is very high”: this is how Luigi summarizes the extreme workability and the excellent results achieved by combining quality raw materials, experience and skill.
After all, who said that the world of “gluten-free” is not interesting and full of ideas?
One of these is undoubtedly the pizzeria restaurant San Carlo 17.
Born in 2015 and strongly linked to Neapolitan traditions and tastes, it is known for its local dishes and for the typical #pizzafritta, masterfully made by its founder, Luigi Marra.
However, another product that deserves attention is the #glutenfree pizza, born from the passion for the art of pizza making and for the local cuisine: tested three years ago and made with our #LaSenzaGlutene flour, it expresses a unique mix of taste, fragrance and softness .
“Since I have been using this flour, the evolution in the quality of gluten-free is very high”: this is how Luigi summarizes the extreme workability and the excellent results achieved by combining quality raw materials, experience and skill.
After all, who said that the world of “gluten-free” is not interesting and full of ideas?