Pizzeria Il Pellicano
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.
Editor's Tip
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.
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What's Nearby
2 Restaurant, 3 Cafe, 1 Bar · 6 places nearby, by straight-line distance
Distances are approximate straight lines, not walking routes. Check directions between stops.
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