Websites, domains, hosts that links to pizzanapoletana.org

株式会社ゼベントは札幌円山店、岩見沢店と2店舗イタリアンレストランを運営しています。円山店はオープンテラスが目印、平日ランチ、ディナーコース、宴会コースを取り揃えております。 岩見沢店は三井グリーンランドに隣接するバラ園内に店舗がございます、薪釜で焼くピッツァがイタリアのナポリピッツァ協会から正式に「真のナポリピッツァ」の認定を受けました。

Welcome to Gigi Pizzeria in Newtown, Sydney. We are a traditional Italian Pizzeria producing wood fired pizzas and calzoni in an authentic Napoletana Style. For takeaway call 02 9557 2224.

SOTTO - Pizza Legàle, Authentieke Napolitaanse houtoven pizza’s in Amsterdam. Je vindt onze houtovens op de Amstelveenseweg 89 en Roelof Hartstraat 27

We opened our first pizzeria in 2004, in the Capitol Hill neighborhood of Seattle. Since then, our pizzerias have grown out of an almost unnatural passion for the food & wine of Southern Italy.

PIZZERIA OGGI 歐奇 義大利認證窯烤披薩 台灣唯一利用拿坡里製造的岩石烤爐來製作拿坡里披薩&羅馬披薩的專門店 台北市TEL:02-2834-3886 士林區德行西路19號 No.19, Dexing W. Rd, Shilin Dist,Taipei City 111 Taiwan(R.O.C.)

About Pizzeria Orso The team behind 2941 Restaurant opened their sister restaurant, Pizzeria Orso in June 2010. The 117-seat restaurant specializes in traditional Neapolitan pizzas, and traditional Italian and Mediterranean influenced comfort foods.

Coda di Volpe Chicago is a Southport neighborhood favorite serving Southern Italian fare.

チェザリ

Voted Best Pizza in Omaha -Serving Farm to Table Rustic Italian Cuisine

Blog con ricette di cucina ed eventi gastronomici. Ricette semplici di dolci e cucina con trucchi e curiosità.

tony percuoco's creation within the emporium precinct in the heart of fortitude valley, queensland.

We opened our first pizzeria in 2004, in the Capitol Hill neighborhood of Seattle. Since then, our pizzerias have grown out of an almost unnatural passion for the food & wine of Southern Italy.

Thin Crust Wood-Fired Neapolitan Pizza, House Made Gelato and Sorbetto, Victoria's Best Pizzeria, Traditional Southern Italian Cuisine, Licensed

Restauracja NOLIO inspirowana jest włoskim stylem życia, mentalnością, fantazją i gościnnością. Nasze menu skomponowane jest jak włoski długi obiad.

Tasting the Culinary History of the Mediterranean, One Dish at a Time.