Lunch at Per Tutti consisted of Tomato Garlic Bread, Seafood Spaghetti, Diavola, Capricciosa and Kids Margherita. I would have preferred plain garlic bread but Kids enjoyed it. My Spaghetti con gamberetti e rucola's ingredients were fresh and the combination of tomato sauce & seasoning was smooth and just moist enough to combine with seafood without leaving any puddle at the bottom.(Compliments to the Chef). Stone-oven-baked pizzas were crusty with good flavour but I wouldn't say they were the best outside Naples. Claudio claimed not to be an Italian but he served efficiently. The bill was in the double figures. __ The dinning area was bright and airy: They tried to create an indigenous Italian ambience with a difference.
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