Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the "Grasso e umami" as the standout dish, praising its bold, savory depth. The overall vibe is one of unpretentious, deeply satisfying comfort food.
“This is a pizza called 'Grasso e Umami', a name that says it all: fior di latte, roasted cardoncelli mushrooms, crunchy guanciale, Melanurka apple powder, and umami mayonnaise. From my office, that's all. Fabrizio Vigo, line the pizzeria. Very very good, really a lot. There's the umami of the mushrooms, the smokiness of the guanciale, that slightly perceptible sweetness of the apple. The dough is really excellent and light, perfectly cooked, top.”
What creators say
1 creator has covered Raf Bonetta. Most active: Where The Foodies Go
- Where The Foodies GoLoved
N di Napoli - Napoli Food Tour - parte seconda - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 13 · @ 27:20
Raf Bonetta is a renowned modern pizzeria in Naples, known for innovative pizzas with double and triple cooking, excellent ingredients, and a welcoming service.
Dishes mentioned
Frittatina con Tagliatelline, Burro e Scaglie di Tartufo
My frittatina contains tagliatelline, butter, and truffle shavings. Pure joy. The frying is excellent, the butter is curious, the truffle intoxicates before you bite it.
Frittatina con Mezze Maniche, Crema di Pecorino, Battuta di Manzo e Zeste di Limone
My frittatina is made with mezze maniche, pecorino cream, beef tartare, and lemon zest. The pecorino is very good, savory just right, and incredibly the tartare is covered. The lemon zest, let's say, degreases. It degreases. Good.
Grasso e Umami
This is a pizza called 'Grasso e Umami', a name that says it all: fior di latte, roasted cardoncelli mushrooms, crunchy guanciale, Melanurka apple powder, and umami mayonnaise. From my office, that's all. Fabrizio Vigo, line the pizzeria. Very very good, really a lot. There's the umami of the mushrooms, the smokiness of the guanciale, that slightly perceptible sweetness of the apple. The dough is really excellent and light, perfectly cooked, top.
Omaggio a Francesco Martucci
As I said before, Francesco Martucci would crash this dinner because my pizza is called 'Omaggio a Francesco Martucci'. It's a nice thing both for Francesco and for Raff who wanted to dedicate this tribute. A very easy tribute because he was and still is, in our opinion, the best pizzaiolo in the world. If you missed the episode, we went there a while ago, we can't wait to go back, but in the meantime go and recover our experience at Masanielli, which is something to fall on your face. This homage to Francesco Martucci is basically a revisited carrettiera, a crispy pizza in a paddle with cream of friarielli, Casertana knife-point sausage, buffalo provola, and Monti Lattari pecorino. Holy Mary! I don't know if the outside or the inside is better. It's a beautiful battle between how delicious the mix of friarielli cream, sausage, buffalo provola is, and how satisfying the crunchiness of this dough is. I don't know if maestro Martucci knows about this homage, probably yes, but Francesco, you didn't know. It's something that, in our opinion, honors you. Bravo Raff. Atomic. Atomic.
Pizza Dessert con Crema di Mascarpone, Cioccolato Fondente, Albicocca Pellecchiella del Vesuvio e Zucchero a Velo
It's a dessert, you don't eat it. Double-cooked dough with mascarpone cream, dark chocolate, Pellecchiella apricot from Vesuvius, and powdered sugar. Holy Mary, how good it is! The mascarpone cream is delicious. The dough manages not to be overwhelmed by the other flavors. The mix of apricot and chocolate makes you think almost of a sacher. And it's cool that there's the option of two pieces because this pizza cost €16 for four pieces. If you're a bit full like us, but you can't resist a sweet ending, instead of four pieces for €16, there's the option of two pieces for €10, which seems like a great compromise. Order it. Long live the Pellecchiella!
