Degusto was founded in Umbertide in 2018 thanks to an intuition by Alessandro Amico and his wife Romina, who at the time were working in the social services sector.
Their growing passion for doughs led them to completely change their lives, and to choose two Neapolis 9 ovens for their very first pizzeria.
Just a few years later, in the summer of 2024, Aromi opened in Bastia Umbra: a natural summer extension of their original project. After years of using Neapolis and testing its reliability under pressure, they chose the Neapolis 9 once again.
The vision has remained unchanged from the beginning: creating a pizza rooted in tradition yet forward-looking, with carefully selected toppings, premium ingredients and meticulous attention to detail that truly defines their style.
And this vision has brought remarkable results:
“We aim for a product of genuinely refined quality, but we remain a pizzeria accessible to everyone,” they explain.
“We don’t want to be a formal or intimidating venue — we want a friendly place where people feel welcome.”
Their customer base reflects this philosophy: families, young people, groups of friends.
A varied audience looking for a warm atmosphere and a high-quality product.
Weekends bring impressive numbers. On Saturdays alone, they bake between 300 and 450 pizzas, reaching 700–800 pizzas over a three-day period.
Such volumes require organisation, precision and — above all — equipment they can rely on.
Before purchasing their oven, Alessandro and Romina travelled to observe other pizzerias already working with Neapolis.
“We did a lot of research,” they explain. “We visited other pizzerias to test the oven in person and see how it behaved in high-volume environments.”
The conclusion was crystal clear:
“Neapolis was the oven that best suited our type of product. It was the only electric option able to guarantee real consistency and quality, even under pressure”.
They bake at very high temperatures, above 440°C.
“For us, stability is essential. Neapolis loses at most 2 or 3 degrees, even at peak times. It’s precise, consistent… practically unstoppable.”
Daily management is equally straightforward:
“At first it seems unusual, but its philosophy is simple: the less you touch the pizzas, the better it works. Every batch bakes evenly. There’s no need to turn them.”
And there’s one detail that surprises everyone:
“It’s incredibly easy to clean. At night we simply close its door, and it cleans itself.”
Neapolis also transformed the staff wellbeing:
“With two Neapolis ovens running, the dining area doesn’t overheat. The insulation is excellent, dispersed heat is minimal, and the room stays comfortable.”
Energy consumption has also changed dramatically:
“Compared to the oven we had before, our energy use has practically halved.”
And then there’s the convenience of remote control:
“With the SmartBaking app I can manage the ovens from 300 km away — set timers, check temperatures, monitor how the ovens are performing in the other pizzeria. It’s incredibly convenient.”
Their dough is the result of five years of work and fine-tuning.
“At the beginning, the product could change even within the same day. Now it’s completely stable: the pizza is always the same.”
The result is a modern Neapolitan pizza: crisp on the outside, soft and melt-in-the-mouth inside, with a well-defined aromatic profile.
For toppings, the philosophy is simple: premium ingredients, from Italy and beyond.
“We use Campania buffalo mozzarella and burrata from Andria, but we also enjoy experimenting with ingredients such as Blue Stilton or Japanese meet.”
Memory and tradition also play a role, as in the Antichi Sapori pizza inspired by Sunday lunch:
“Sagrantino-braised beef, a potato cream reminiscent of purée and a Merlot reduction.”
Among the customer favourites: Umami d’Autunno, Spicy Boom, Viola in Fonduta and Essenza di Pomodoro, a pizza that uses different textures of the same ingredient.
For anyone planning to open a quality pizzeria today, their advice is straightforward:
“Don’t cut corners on technology and equipment. They help us, they save us time and they’re essential to maintaining quality.”
When asked to describe Neapolis in three words, the answer comes immediately:
“Precise, consistent and tireless. It never stops.”
