The story
Raf Bonetta in Pozzuoli has become a pilgrimage site for pizza obsessives. A nine-course tasting menu for €55 — “a masterpiece of dough, topping, and creativity,” per Jana Food Porn, who calls Bonetta “the future number one in the world” — showcases an obsessive range of styles. Habemus Fame agrees, calling him “a true talent in the world of leavened doughs.”
Giovanni Fois finds the pizzeria “promising” with “innovative, well-balanced pizzas,” but cautions it is “not yet the best in the world.” Still, the potential is undeniable: pizzas with asparagus and podolica tartare, or goat yogurt and apricot, push boundaries. For now, Bonetta Raffaele is one of Italy’s most exciting tables.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 24 dish mentions say about the food
Reviewers rave about the addictive "pizze dolci," calling it a must-try, and the overall vibe is one of cozy, unpretentious warmth that makes every bite feel like a hug.
“Don't forget the sweet pizzas, absolutely worth trying.”
What creators say
3 creators have covered Bonetta Raffaele. Most active: Habemus Fame, Jana Food Porn, Giovanni Fois
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Raf Bonetta in Pozzuoli offers an incredible tasting menu of 9 courses for €55 per person, where every pizza is a masterpiece of dough, topping, and creativity — a must-try experience from a pizzaiolo who is the future number one in the world.
Dishes mentioned
Braciola Rivisitata
This is a small bite reimagining the classic Neapolitan braciola. The dough is wonderful — crunchy, light, and the sauce is super tight. You can taste the braciola, little bits of raisin, roman cheese, parsley, garlic, and the crumble. It's a whole dish in one bite. It absolutely smashes.
Trancetto di Pizza in Teglia con Gambero e Scampo
Look at the structure of this dough — it's beautiful, very tall, hard to eat. It's like glass, crazy. The smell is wonderful. The shrimp and butter — the butter is butter. The dough is crunchy and super aerated, so it disintegrates. The base has buffalo ricotta mantecata with mozzarella water, zucchini flowers marinated in raspberry vinegar, and a fillet of scampi and white shrimp lightly sautéed in smoked butter. The smoked butter is artisan and absolutely insane.
Pizza al Padellino con Coniglio all'Ischitana
This pizza is really beautiful. The doughs aside, he's become an animal with the toppings. It's inconceivable. The rabbit is Ischitan-style with a slow-cooked cannellino fegreo. At the base there's a spoonful of tomato, a carrot and pumpkin mayonnaise, and a white garlic mayonnaise. They took all the elements of that recipe and turned it into this pizza. You eat it with your hands and get all messy.
Pizza con Taleggio, Tartufo e Arancia
This pizza is extremely elaborate. At the base there's a buffalo mozzarella syrup thickened with vanilla, a taleggio cream and smoked taleggio, black summer truffle, and orange zest. It drove us crazy. The cheese pushes and melts beautifully. The truffle is wonderful on this cheese. The dough is super melty, very light, and holds the toppings perfectly. Pure spectacle.
Pizza Genovese Croccante con Patate e Provolone
This is a symphony of crunch. It's practically a crunchy genovese with potatoes and cheese. The meat is cooked at low temperature like genovese, only with red onion. There are potatoes with the skin cooked under ash and an extremely spicy provolone to balance the extreme sweetness of this pizza. For me it's an absolute masterpiece.
Bonetta Raffaele is a promising pizzeria in Pozzuoli with innovative, well-balanced pizzas, though not yet the best in the world — but with potential to become one of the top.
Dishes mentioned
Padellino N3
This is a padellino made with tomato water — a sustainability thing. There are two tomatoes: one marinated in liquorice, another in miso. There's an alaccia anchovy and a fermented black olive powder. The padellino is infused with tomato water, pecorino, and oregano — an ancient Neapolitan recipe. The flavours on top are fantastic, devastating. There's a nice contrast between the sweet cherry tomato and the anchovy. But the dough where I bit so far isn't at the level of the topping. The crust is more relaxing, it works better because it's less wet from the tomatoes. We started well.
Provola e Pepe
This is a classic provola e pepe. The provola is from a micro dairy, smoked with straw — devastating. There are two peppers: classic and Sichuan, which with the smokiness of the provola is very citrusy. The flavour, the texture — it melts in your mouth. The dough here is the master. In its simplicity, this classic provola e pepe surprised me much more than the first one. I'd give it a solid 9, 9 and a half. That provola — we're taking it home to Milan.
Pizza con Asparago, Tartare di Podolica e Tartufo
This pizza has no added yeast, only sourdough, whole wheat flour, 7% rice flour — totally different bite. We used a raw asparagus marinated in blueberry vinegar, a podolica beef tartare, lightly pressed buffalo mozzarella, bitter mix — purple cabbage, dark spinach — and some summer truffle flakes. The smell is insane. The dough is devastating, but it gets confused with all that vegetable — the bitter mix hits hard. I liked it, but the pizza overall — the dough is great, but the toppings overpower it. I tried it without anything and preferred it that way.
Pizza con Topinambur, Lardo di Patanegra e Carciofo
Here we go back to the round pizza. We use a root — Jerusalem artichoke — very rarely used. There's lardo di Patanegra, white artichoke made with candied bergamot, lime and mandarin zest. This smoked thing is a marvellous little game. It has so many flavours but it's perfect — everything balances. The dough is better than before, it was cooked better. This pizza doesn't disappear like the previous one. Strong flavour, everything balanced, perfect. I can't find a single flaw. It's better than the provola one — a solid 9 and a half.
Pizza con Stracciata, Tartare di Gambero e Caviale di Aringa
This pizza is made in collaboration with chef Francesco Franzese. There's a stracciata in sour cream, a shrimp tartare marinated in miso and bergamot, a powder we make, herring caviar, some spontaneous herbs. In the new variant we added chocolate — but we preferred the winter version without. The dough is very good, like a little cloud — very light, tasty. Good.
