Fandango.

At Fandango, pizzaiolo Salvatore Gatta steers away from the standard neighborhood pizzeria formula to deliver a highly technical, contemporary take on Neapolitan pizza. Located in Potenza, this modern spot is defined by its rigorous approach to dough, utilizing mother yeast, stone-ground organic flours, and ancient Southern Italian wheat varieties. The result is a *pizza contemporanea* characterized by a lower, slightly crispier crust than its traditional Neapolitan counterpart. Beyond the signature pies, the menu features classic Neapolitan *fritti* alongside local Lucanian-influenced starters. The interior is straightforward and unfussy, keeping the focus entirely on Gatta’s dedication to fermentation and flour sourcing, making it a essential stop for pizza purists.