Antico has been Atlanta's favorite pizza spot among....well, anyone pretty much breathing for years now. Inside you order first then find a place to sit in the family style picnic tables. I'm not sure I'd go there on an ordinary night,…

San Gennaro was founded in 2015 in the heart of Little-Italy, Montreal. Pizza Place. Dopodiché riempiamo di acqua una padella dai bordi alti e versarvi gli spaghetti quando l’acqua risulterà bollente e saliamo. The sweet red peppers make the dish, as well as the crust.

I've been coming to Antico for years. The place is usually packed unless you come at an unusual time but once your order is taken you get your pizza in a matter of minutes. I crave their crust it's delicious my favorite includes the lasagna pizza and the San gennaro. San Gennaro is located in little Italy, I was expecting an excellent coffee. I had the San Gennaro pizza and it was delicious! Place the pizza in the oven for 7 to 10 minutes, depending on how crispy you like them, then drizzle with extra virgin olive oil and eat straight away. I'd figure this is great place to gather a big group of people and catch up over some excellent food. With that being said, this was understandable considering these guys might have to produce a pizza a minute to keep up with the demand. (no pizza sauce), Extra virgin olive oil, fresh spinach, caramelized onions, feta cheese, chopped tomatoes and Grana Padano cheese. Grilled chicken, pesto sauce and feta cheese.

Ricetta degli spaghetti alla Gennaro, preferiti da Totò In una padella soffriggiamo due spicchi d’aglio con un 2 cucchiai di olio. I never thought I'd use the word juicy to describe pizza but this pizza is juicy and super fresh tasting. The bombolone were very good but they only had approximately 2 teaspoons of filling. The pizza is fresh and homemade with nothing but the best, authentic ingredients. Any time I see this number of reviews I become a skeptic. For official Sorted® recipes please click here. They have a few spices and olive oil up front if you want to add some to your pie.Oh did I mention byob? Surprisingly, the restaurant was empty, so I was able to quickly place my order of the San Gennaro pizza. Tuttavia napolimilionaria.it non si ritiene responsabile dei contenuti dei siti in collegamento, circa la qualità o correttezza dei dati forniti da terzi.

It's clear the oven is top notch. Funny enough, there might be as many people in this line as there are reviews! I always grab some peppers from the back (same peppers that come on the Diavola), so you can make any pizza spicy! We ordered two classic margherita pizzas and one Diavola. Pizzeria San Gennaro di Conca Gesualda P.Iva 01195020134 - Sito realizzato da DiegoGiuriani.com. Drizzle with olive oil, grate over the Parmesan and tear the mozzarella and basil leaves on top. Feta cheese, sautéed spinach, garlic, Kalamata olives and oregano. Can't say enough good things about this pizza, highly recommend people to come here!Would we come back?His: For sure! There is street parking, parking in the back and parking in a side lot by the gelateria dubbed "Little Italy". Parking is free. The pizza here  is amazing and it comes out fast. Contact San Gennaro - Pizzas Delivery on Messenger. Menu. The only faults I could find with the pizza were that I think the dough could use just a touch more salt, and the sausage could use more (or...any? Since everyone were newbies, we asked the cashier for the most popular dishes.

Crumbled Italian sausage, goat cheese and mozzarella.

Doesn't get much more authentic than that!Over the years, I have had the San Gennaro, Diavolo and the "Classic" Margherita. The only downside is how small it is inside for how busy they get!

The menu warns people not familiar with this style of pizza that charring is normal and inevitable, but to be honest, I would have been okay with my pizza being even a little more charred as I love the toasty note it brings to the table.As a whole, the pizza is an absolute winner. And being able to bring a great bottle of wine to a pizza place is pretty sweet. Seating is communal and they have those wooden, cafeteria-like tables.

Hers: Hands down the best pizza I've had!

Antico also sells wine by the bottle for a whopping $27! Add to order Add.

I love that concept. This family owned and operated restaurant prides itself on the influence of southern italian cooking and coffee culture. I recently visited them again and so my memory is now refreshed. I usually like to add the pepperoni. Oh mamma!

For dessert the cannolis are amazing or you can always walk across the street to their amazing gelato place.I also love that you can walk up to the kitchen and get toppings like fresh basil, peppers, garlic, Parmesan, etch for your za. (no pizza sauce). Gli ingredienti che vengono utilizzati per realizzare gli spaghetti alla Gennaro sono molto simili, anche nel procedimento, agli “spaghetti alla carrettiera”. I love the mixture of onions, sausage and mozzarella. The pizzas are always huge and taste amazing. Fresh, authentic Italian-style pizza that was worth the hype. Menu may not be up to date. Ok new plan lol The San Gennaro is absolutely delicious.

My favorite pizza in Atlanta. The San Gennaro Pizza so good with the sweet peppers and the unbelievable sausage...My daughters love the Marinara pizza with the white anchovies. You get to choose from coconut, chocolate chips, and two other flavor I believe. (To insure consistency, no substitutions please).

I have been to Antico more than 3+ times but never had the chance to write a review until now. The dough is perfect and the sauce is very good! I definitely was not disappointed. So if you like getting a topping with every bite, this might not be for you.Overall, I would highly recommend Antico's.

Each person got 2 (big) slices and we were all full. Get Directions +55 49 99157-5012. Plus it's byob so that's a huge bonus!

The full on kitchen. His: Oh my days! DeSano Pizzeria is tucked behind a Walgreens in midtown Charlotte.

Delivery & Pickup Options - 30 reviews of San Gennaro "Had read about this place online, and how they served Roman style pizza the roman way- by the weight. Antico pizza is great but I feel the prices are high. Ask the person taking your order for the corkscrew. © Copyright 2020 Verra-Zanno Pizzeria. (same ownership as Antico).For me, this pizza is perfect if you're wanting a "fancy" pizza with high quality ingredients (if you want greasy, hangover pizza, or pizza with a ton of customized toppings, this isn't it). Onions, mushrooms, green peppers and black olives. We decided what we wanted and then proceeded to stand in front of the register area while employees casually walked right by us, making eye contact and paying no heed. Peppers and onions, provolone and Italian sausage.

San Gennaro.

I didn't want to get disappointed! Goat Cheese Deluxe. This pizza is bursting with flavor! Theirs is one of the best in Atlanta. When you enter, there's a big menu overhead and you order at the counter. The ingredients by themselves were very good and high quality so put them all together...you get a great pizza. Want to chime in. I'm not asking for immediate service or anyone to drop what they're doing to help us, but we stood there for several minutes before someone finally came over to take our order. Scolarle la pasta abbastanza al dente e saltiamola nella padella con il sugo di acciughe e origano aggiungendo il pane in precedenza strofinato con aglio e poi sbriciolato; dunque saltare tutto assieme in padella. Antico's has several locations, but this particular location is within walking distance from Georgia Tech. If you're looking for amazing pizza, made fresh to order, and super quick service this spot is for you. Everyone tells me that Antico's is one of the best pizza places in the country. Fried eggplant, roasted garlic, fresh chopped tomatoes marinated in aged balsamic vinegar and fresh basil. Loved it. The place is a little small, but just be smart about when you come.

You can add sausage, pepperoni, mushroom and other toppings for an additional charge if you like.

Salsiccia, Bufala, cipoolline, and the most wonderful red sweet peppers. da Asporto! And I love getting the extra toppings of parmesan cheese, fresh garlic, and chili oil. The San Gennaro is another must try, don't be intimidated by the peppers bc they are sweet perfection! I'm not sure if that is just for show and the wood they use for the ovens is stored elsewhere, but I thought it gave the place a neat rustic vibe, especially with all the dark wood in the interior and long, wide picnic-style tables.I was in the mood for pizza now and pizza later, so I went with the San Gennaro pizza in the larger size of two options. Step 1 1. It was made fresh and was done in no time. The peppers are a perfect balance with the saltier ingredients. And the register lets you split the costs with a friend. The crust is pretty much beyond reproach: light, fluffy, and the right amount of chew. You can watch your pizza being made.

Ample waiting area inside the restaurant to allow for social distancing, or they have a large parking lot. Seating inside is basically IN the kitchen, which is super cool, but also can get super loud a peak times.

It's one of the more popular options and I definitely understand why. The San Gennaro pizza is unbelievably flavorful. ☎️3481.3131 Aside from the staff, we were the only ones there (it was 3 pm on a Saturday) which made the place seem even more spacious.

I recommend trying Antico on a weekday evening instead of weekend for a calmer experience or ask them to bring it to you across the street at "Little Italy". Many people have raved about this place so I had to try it. The Margherita is a classic pizza.

11600 Medlock Bridge Rd Suite 190, Johns Creek, GA 30097.

Well. TIP: before your pizza arrives, grab some parmesan, spicy peppers, garlic and olive oil by the pizza prep area.FOOD TIME. Serves 1-2 | Each topping – $1.50 | Half topping – .75¢, 16″ Cheese – $14.99 Number 1 spot. Absolutely love this pizza place. I have come with 4 people and ordered 1 pizza. A parlarne è anche la figlia, Liliana, nel libro a lui dedicato. Menu may not be up to date. Homemade Italian potato soup: Gennaro Contaldo, Bolognese filled ravioli: Jamie Oliver & Gennaro Contaldo, Carbonara & tunes: Jamie Oliver & Tom Walker, Brilliant baked cannelloni: Gennaro Contaldo, Gennaro’s truffle tagliatelle: Gennaro Contaldo, Perfect risotto four ways: Gennaro Contaldo, Sausage risotto, bacon & onion dumplings and ham & pea pasta: Jamie Oliver, Mighty mushroom & kale frittata: Jamie Oliver, Midnight margherita pizza in Naples: Jamie Oliver & Gennaro Contaldo, 3 recipes from Jamie Cooks Italy: Jamie Oliver & Gennaro Contaldo, Black olive tapenade: Jamie Oliver & Gennaro Contaldo, Parsnip and pancetta tagliatelle: Gennaro Contaldo, Antipasti meat plank: Jamie Oliver & Gennaro Contaldo, Cappellacci with sage & butter sauce: Gennaro Contaldo, How to make classic carbonara: Jamie Oliver, Margherita pizza (pizza julietta): Jamie Oliver & Gennaro Contaldo, Wild garlic focaccia: Jamie Oliver & Gennaro Contaldo, The porkie pizza: Jamie Oliver & Gennaro Contaldo, Dark truffle chocolate negroni cocktail: Rich Woods, Spaghetti arrabbiata: Jamie Oliver & Gennaro Contaldo, Jamie Oliver’s secret burger sauce recipe revealed: Jamie Oliver, Butternut squash 3 ways: Jamie Oliver & Gennaro Contaldo, Perfect pizza and beer matching with Italian beers: Gennaro Contaldo, How to make an Americano coffee: Mike Cooper, Pumpkin lasagne with roast chestnuts: Gennaro Contaldo, Spiced apple bellini cocktail: Gennaro Contaldo, Easy spaghetti carbonara: Gennaro Contaldo, Pesto pasta with aubergine: Gennaro Contaldo, Quick family pizza: Jamie, Petal & Buddy Oliver, Baked cheese & ham pasta: Gennaro Contaldo, Martini & tonic, negroni and bronx – 3 Vermouth cocktails: Jamie Oliver & Giuseppe Gallo, Pancetta & pumpkin pasta: Gennaro Contaldo, Prosciutto & red pepper taglierini: Gennaro Contaldo, Pizza bianca with rosemary & pancetta: Jamie Oliver, Hunters hot pot chicken casserole: Michela Chiappa, Italian dumplings with spinach & ham: Danny McCubbin, Pancetta, pea & mint farfalle: Gennaro Contaldo, Calzone pizza with pancetta and mushroom: Gennaro Contaldo, Italian minestrone soup: Gennaro Contaldo, Gennaro’s family lasagne: Gennaro Contaldo, Raw vegan spaghetti bolognese: Amber Locke, Tuna carpaccio: Jamie Oliver & Gennaro Contaldo, Easy roasted pepper salad: Gennaro Contaldo, Mushroom Milanese with criollo salsa: Gennaro Contaldo & Felicitas, How to make pasta shapes: Gennaro Contaldo, Sirloin steak in tomato sauce: Gennaro Contaldo, Prosciutto chicken in mushroom sauce: Donal Skehan, Seafood pasta with cannellini beans: Gennaro Contaldo, Raspberry Italiano cocktail: Gennaro Contaldo & Simone, How to cook perfect pasta: Gennaro Contaldo, Lemon & basil fettuccine: Jamie Oliver & Gennaro Contaldo, Gennaro’s sweet pepper frittata: Gennaro Contaldo, Homemade tortellini: Gennaro Contaldo & Jamie Oliver, Gorgeous grilled fish with pesto dressing: Gennaro Contaldo, Real spaghetti carbonara: Antonio Carluccio, Chicken bites with bacon & sage: Gennaro Contaldo, How to make perfect pizza: Gennaro Contaldo, Spaghetti vongole with squid: Jamie Oliver & DJ BBQ, Sweet Italian zuccotto dessert: Gennaro Contaldo, Classic Italian lamb stew: Gennaro Contaldo, Classic arancini di riso: Gennaro Contaldo, Easy mushroom & spinach pizza calzone: Jamie Oliver, Simple spaghetti carbonara: The Food Busker & Nina Nesbitt, Classic Italian risotto with strawberry & balsamic: Gennaro Contaldo, Linguine with steamed meatballs: Gennaro Contaldo, Quick & simple spaghetti carbonara: The Chiappas, Incredible Italian scotch egg: Gennaro Contaldo, Chocolate amaretto pudding: Gennaro Contaldo, How to shape farfalle pasta: Gennaro Contaldo, Vegetarian pumpkin farfalle: Gennaro Contaldo, Zabaglione Italian dessert: Gennaro Contaldo, Pasta bianco tagliatelle: Jamie Oliver & Gennaro Contaldo, Chilli tomato taglierini: Gennaro Contaldo, Chicken with chilli, garlic and rosemary: Gennaro Contaldo, Pine nuts & goats cheese sauce: The Chiappas, Giant cedro lemons on bruschetta: Jamie Oliver, Wild boar ragu & tagliatelle: Jamie Oliver, Simple spaghetti and meatballs: Kerryann Dunlop, How to make beef carpaccio: Gennaro Contaldo, Amazing gnocchi al forno: Gennaro Contaldo, How to make tagliatelle pasta: Gennaro Contaldo, Seabream in crazy water: Gennaro Contaldo, How to cook mushroom risotto: Jamie Oliver & Gennaro Contaldo, How to cook pizza in a wood fired oven: Jamie Oliver, Making pesto: Jamie Oliver & Gennaro Contaldo, Tips for cooking great pasta: Jamie Oliver, How to make mushroom stroganoff: Jamie Oliver, How to prepare a butternut squash: Jamie Oliver, Carrot & grain salad: Jamie Oliver & Tesco (UK only), Let’s talk about black beans: Jamie Oliver, Picanha and Brazilian farofa: Andre Lima de Luca, Jamie’s top 7 curry paste tips & hacks: Jamie Oliver, Jamie’s lamb and chickpea curry: Kitchen Daddy, Simple tray baked salmon: Bart’s van Olphen, Seven-veg tagine: Jamie Oliver’s food team, Sweet potato & white bean chilli: Jamie Oliver’s food team, Sweet potato tikka masala: Jamie Oliver & Tesco, Veggie christmas pithivier pie: Jamie Oliver, Brussels sprouts linguine with leftovers: Gennaro Contaldo.

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