After meeting the owner a few days before my visit, I decided to go to Ferdinando's for a pizza. I can be quite picky when it comes to the balance of ingredients on a pizza, and the best way to test the use of ingredients is by trying a Pizza Tonno. The Tonno Cipolle I tried on my first visit has to be the best I have had period. Many restaurants overdo the tuna, to the point where there is no other taste to enjoy. Almost the perfect amount of cheese and tomato, the onions and capers were a great addition and the crust is just how I like it: a bit thicker but still crispy.
Service wise; down to earth, just like you expect from Ferdinando's and the vibe you feel when entering this restaurant. They ask you if everything's as expected, and when you have questions about the menu, they give you more insight into the products.
Tip when visiting: we went on a normal workday at around 5pm, it was not at all crowded. Will visit again very soon for another (different) pizza.
(Oh, and the Grissini breadsticks + craft beers were delicious too.)
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