The story
Located in Castenaso just outside Bologna, +39 di Luca Massa serves authentic Neapolitan pizza cooked in a dedicated wood-fired oven. The kitchen balances classic technique with contemporary touches, guided by founder Luca Massa and his brother Antonio Di Massa, who oversees training.
Every base starts with a careful selection of flours, ranging from traditional cereals to vegetable charcoal blends and certified gluten-free alternatives. Antonio Di Massa applies years of international training to monitor fermentation times and hydration levels. The wood-fired oven reaches high temperatures quickly, ensuring the crust puffs properly while the center stays soft. This method keeps the flavor clean and allows the toppings to shine without competing with the bread.
The menu features straightforward pizza combinations that highlight quality ingredients rather than complex layering. Two seasons combines aged and fresh cheeses for a balanced profile, while four tomatoes showcases different tomato varieties across the crust. The signature Bologna creation layers fiordilatte cheese with pistachio pesto, mortadella, toasted pistachio pieces, and grated Parmigiano Reggiano. Guests typically finish the meal with a lemon dessert that cuts through the richness of the traditional pizza base.
The interior maintains a modern layout that keeps sightlines clear toward the open kitchen. Servers move through the space with a steady pace and a welcoming demeanor. This consistent approach recently earned the establishment a Faccino Contento + rating from ilGolosario Ristoranti, which specifically praised the attentive staff and reliable oven management. Visitors often note how the uncluttered setting allows the conversation to flow naturally between courses.
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