Attio a Napoli Pizzeria Songdo 아띠오아나폴리 핏제리아 송도점

Thin Neapolitan dough gets a generous layer of tomato sauce before the wood-fired oven, and that sauce is juicy and tart. Some find it keeps the cheese light; others find the pizza soggy. The funghi e prosciutto adds soft cured ham and a truffle aroma. A poster by the door notes a second-place finish at a world Neapolitan pizza championship, and weekend lunches fill quickly, with many diners booking ahead.