‘O Munaciello’s black carbon pizza is a sight to behold and a taste to savor. Like all the pies at this Neapolitan restaurant in MiMo, the thin-crust black pizza is baked in a handmade brick oven imported from Naples (‘O Munaciello has long been a smashing success in Florence). The activated “vegetable charcoal” dust not only colors the dough, but is believed to help alleviate indigestion, lower cholesterol levels and tame hangovers. What you’ll notice most, though, is how delicious this pizza really is.
‘O Munaciello’s master pizzaiolo, Carmine Candito, who comes from a long line of Neapolitan pizza makers, also turns out great non-carbon pies. And if you dine on non-pizza menu items, you might find some black carbon bread in your pre-dinner basket – also very tasty.
Here's what some of the other pies look like:
Takeaway: ‘O Munaciello's pizzas are fantastic, including the distinctive black-crusted one.