Bórdo la pizzeria del Pigneto

Bórdo redefines the Neapolitan tradition through a contemporary lens, focusing on a high-hydration dough that undergoes a slow, controlled fermentation. The result is a cornicione that is remarkably airy and alveolated, offering a light, crisp texture that avoids the heaviness of traditional styles. The signature Margherita is a study in flavor balance, featuring a bright, acidic San Marzano tomato base and creamy fior di latte delivered daily from Caserta. Beyond the oven, the kitchen excels in the art of the fryer; the crocchè alla carbonara is a technical triumph, encasing a rich, peppery filling of guanciale and pecorino within a golden, crunchy shell. The aroma of toasted grain and fresh basil permeates the industrial-chic space. Each pizza, from the classic salsiccia e friarielli to the inventive broccoli romanesco with guanciale, is finished with a drizzle of premium extra virgin olive oil, ensuring a polished, Michelin-tier experience.