Il Covo Degli Artisti Del Gusto Pizzeria

All great, quiet place, clean, friendly staff excellent quality, price. To improve dessert

Friendly and helpful staff but disorganized, often there was the need to call the caposala. The service was extremely slow. Many people complained. The dishes are good and the appropriate prices.

I was in this pizzeria last Friday, there was opening terrace. You have to say that apart from the very beautiful music, the food eaten was really poor, beginning with an arancino that there was little vomiting, an unspeakable thing, then I took a piadina that explained at first it was pasta of dried pizza etc.. She was also unfailing. Unfortunately, my wife, since I left everything, wanted to take her, last night I threw her into the staff. Then a pizza with wholemeal flour with salad and sauce I don't know what and also this we left it in half, the chips were the usual, nothing that .. in short bad personal experience I care to clarify) that will never be repeated again

In a world now made only of small, soft and high Neapolitan pizzas, finally a more traditional pizza and among other things very good. Also excellent beer at the Forst Kronen plug, a lager and the Forst Sixtus, a red, excellent and cold served as it should always be (but other types like weiss are also available). Great service (very good the girl who served at the tables) and beautiful the welcome of the “father of home” that made us feel at home. In summer it is possible to sit outside, a space that seems well maintained. Clean bathrooms, large parking. It is perceptible the will to improve continuously. In this perspective I suggest to improve ventilation: at the exit there is a sensitive smell of frying. Anyway, we'll be back.

They say normal pizza is good, but the service is bad! Ask for a cut to the blood and, after the other commensali have finished the pizza, see that you need a stracotto at the barol with a cucchiata of mushrooms just fished from the tin is not good! Especially when, at the same time, they tell you that a celiac person cannot expect to be served together with others, qualifies the type of service to which you must be ready to return. In addition, embarrassing a customer, who asks the right glass for beer I do not think it is an example of professionalism. When they bring you wine, asked for meat, along with coffee there are no more words to describe the atmosphere that you breathe between the tables. Also for the lack of personal format.