Gianni's Napoli Yeoksam Bonjeom 지아니스나폴리 역삼 본점

Pizzas bake in an Italian volcanic-stone oven fired with oak, at a pizzeria certified by the APN, the Neapolitan pizza makers' association. The crust is crisp outside and chewy within, and the prosciutto e rucola is the house signature. Vongole fresche, clam pasta, comes al dente, and the vapore bread starter is meant for dipping in spicy chile oil.