Peperoncino
Moda
Modern Neapolitan with imported San Marzano tomatoes
4th-generation Neapolitan pizza with 24-hour leavened dough
A 3rd-generation Neapolitan pizza chef named Salvatore makes 24-hour leavened dough baked in a wood-fired oven. The Follina pizza and calzone have become Moda landmarks, drawing pizza pilgrims from across the Bosphorus.
Margherita first, always — that is the test of the dough and they pass. Avoid the meat-laden specials; the 24-hour ferment crust deserves restraint. Friday evenings the wait runs an hour; come for late lunch (15:00-16:00) when the room is half-empty and the same pizzaiolo is still at the oven.
Quick answers about Pizzeria Il Pellicano — reservations, hours, dress code, and price range.
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