The story
At 3.0 Ciro Cascella in Naples, pizza is a matter of precision and patience. Maestro Pizzaiolo Ciro Cascella has developed his signature "impasto 3.0" through years of dedicated study. The dough is assembled from three different types of flour, then fermented for 24 hours and left to rise for another 12, for a total of 36 hours of maturation. With hydration exceeding 70%, the result is a highly digestible, exceptionally soft pizza.
The finished pizza is unmistakable: a well-pronounced, alveolated cornicione that signals both lightness and structure. This is pizza made to be eaten without heaviness—a hallmark of Cascella's personal approach. The menu extends beyond pizza to include Neapolitan classics such as frittatine, montanarine, and crocchè, as well as salads, cured meat boards, and desserts. For those seeking variety, alternative doughs like wholemeal and cuor di cereali are also available.
The restaurant has earned a place in the prestigious MICHELIN Guide Italy from 2022 through 2025, and was recognised among Italy's best pizzerias by Gambero Rosso in 2025. These accolades reflect a kitchen that sources only the freshest, highest-quality ingredients. Guests describe the atmosphere as elegant and on-trend, with service that is both professional and warm. Reviews consistently praise the pizza's lightness—"like a cloud"—and the excellence of the ingredients.
3.0 Ciro Cascella is located on via San Pasquale in Naples' Chiaia district, a refined setting for pizza that respects tradition while pushing technique forward.
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