Diametro 3.0, Contemporary pizzeria in Casoria, Italy
Diametro 3.0 is a contemporary pizzeria that makes pizzas with dough fermented for 24 hours using a blend of semi-whole grain flours. This flour combination improves digestibility and adds more flavor depth to each pie.
This restaurant brought a fresh approach to pizza-making by focusing on how the dough develops and its dimensions rather than following established methods. This direction set it apart from conventional Neapolitan pizza traditions.
Regional ingredients from local producers shape the dishes here, including Piennolo cherry tomatoes and buffalo mozzarella sourced from nearby farms. These choices reflect local food traditions and the commitment to working with what the area offers.
The venue sits on Traversa Via Michelangelo 9/11 and is easy to reach on foot. It is helpful to check the opening times before visiting, as they vary between weekdays and weekends.
The signature pizza features dough filled with ricotta and mint, then topped with guanciale, provola, and shaved caciocavallo cheese. This combination shows how the restaurant blends traditional ingredients with unexpected techniques.
The community of curious travelers
AroundUs brings together thousands of curated places, local tips, and hidden gems, enriched daily by 60,000 contributors worldwide.
