Impasto by Terun

Chefs follow AVPN guidelines ensuring authentic traditional Neapolitan pizza quality.

Chefs at this San Carlos pizzeria are trained to follow Associazione Verace Pizza Napoletana guidelines, and the kitchen experiments with different grain varieties, both local and imported from Italy, to make the alternative dough the restaurant takes its name from. Owner Franco Campilongo runs it with chef Kristjan D'Angelo and manager Giuseppe Errico, and it is a sister restaurant to Terun and Italico. The atmosphere is described as warm and welcoming, and the room hosts group dining and private events.