Our dough rests 48 hours. Our cooking tastes of Irpinia.

Name: Otto Grani
Address: Via Nazionale Torrette, 225, Mercogliano, AV, 83013, IT
Telephone: +39 0825 682955
Price range: €€

In the pizzeria we use a balanced dough, made with type 0 flour and ancient grains. In the kitchen there are pasta dishes and mains from the land and the sea, and our fried dishes are made to order. The autumn menu is on now, with the Janara, made with pumpkin, and ‘Come una zuppa irpina’ (like an Irpinian soup), with chestnuts from the Partenio mountains. Book ahead, we’re open every day, for lunch from 12:00 and dinner from 19:00.

Over 1,200 reviews on Google

Crunchy outside, soft inside

We made the dough for today’s pizza at least two days ago. It needs those 48 hours for the rim to fill with air. On top goes mozzarella made with 100% Italian milk, and we drizzle on the ‘Argenziano’ extra virgin olive oil after baking. Padellini (small pan pizzas), pale (long pizzas baked on a peel) and panuozzi (pizza-dough sandwiches) have an electric oven all to themselves, because they need a different bake. There are 29 pizzas on the menu, plus padellini, pale and panuozzi. If there’s a group of you, order different kinds and pass them round the table.

Classiche e Speciali

Round pizza, Neapolitan style. There are seven classics and ten specials, from the Margherita with San Marzano D.O.P. tomatoes and ‘O’Munaciello’ Agerola-style fior di latte (fresh cow’s-milk mozzarella) to the Diavola Ottograni.

Tre Temperature

One dough, three ways of cooking. First we steam it, then we fry it, and last it goes in the oven and gets its toppings. You won’t get this flavour from a single bake. To start, try the Marinara Special, with Cantabrian anchovies added right at the end.

Padellino & Pala

The pala is long and crisp: it comes out of the electric oven and goes in the middle of the table, for tearing by hand. Then there’s the padellino, and if you can’t choose, ask for the tasting plate: three wedges with three different toppings.

Panuozzi e stagionali

There are six seasonal pizzas. One is the Pera blu al 100%, with sheep’s-milk blue cheese, caramelised pear and dark chocolate added after baking. And if you think a panuozzo is a poor second, try the Crudo e noci, with cured ham and walnuts.

On any pizza you can ask for gluten-free dough (when we have it), lactose-free mozzarella, or ‘a ruota di carro’, stretched wide and thin like a cartwheel. Each one is €2.50 extra.

And if someone doesn’t want pizza?

Every table has one. That’s fine. The menu has five pasta dishes and six mains, from the land and the sea. If you fancy something from round here, there are cecatielli irpini, a short fresh pasta, with quarantini beans (an old local variety) and porcini. If you’d rather have fish, there’s roast octopus with sautéed broccoli and stracciata, a soft fresh cheese from Puglia.

Then there’s the fried food, made to order. The frittura all’italiana comes with scagliuozzo di grano arso, a fried wedge made with burnt-wheat flour, and round here it has a story. After the harvest the fields were burned, and people with nothing went out to gather the grains blackened by the fire. The hunger has gone, the flavour has stayed. Order it as soon as you sit down, to share, with an Irpinian beer alongside.

Where your food comes from

On the menu every product has its name and the place it comes from. Montoro copper onion, an I.G.P. product, goes on the Montorese. Provolone del Monaco D.O.P. goes on the Luppolo. The Marinara Slow Food brings together two Presidia, the old Neapolitan tomato ‘Eccellenze Nolane’ and black olives from Caiazzo.

For us, a dish works when whoever eats it finds their own land in it. Come and try it, then tell us.

in Mercogliano, since 2015

11 years

on the menu, plus pale and panuozzi

29 pizzas

on the list, 14 from Irpinia

60 wines

That pear on the tray? It’s dessert

It looks like a real pear, marks on the skin and all. You only realise when your spoon sinks in. It’s one of monoArt’s creations, and we wanted it on our menu. Then there’s the dessert of the day, which the chef is always changing. Ask what it is before you order your main, so you save a bit of room.

You pick the table

You can sit under the green ceiling, by the wall of gears, in the room with the big windows or, on a mild evening, out in the garden. We have about 120 seats in all. If you’re a big group or celebrating something, message us on WhatsApp first. The restaurant is wheelchair accessible, from the entrance right through to the toilet, and we have high chairs for children.

The dining room with the ceiling of plants — The room under the green ceiling

The dining room with the wall of cogwheels — The gears on the wall

An indoor dining room at Otto Grani — The indoor room, for when it’s cold out

The dining room with the glass walls — The room with the big windows, in daylight

The garden at Otto Grani — The garden, for mild evenings

Pizza to take home

Some people think takeaway pizza has to be second best. Ours has a room all to itself. We bake it a little longer, so the steam in the box doesn’t make it soggy, and we pack it in containers made for the trip. The rest we’re keeping to ourselves. And the fried food is just the same as we serve at the tables.

Message us on WhatsApp or give us a call, then come and pick it up.

From coffee to the last glass

The bar

Breakfast

from 5:30

Toraldo coffee, cornetti (Italian croissants) and pastries, Monday to Saturday.

At the counter

all day

Pizza by the slice, pizzette (little pizzas), padellini, fried food made to order, and salads and quick dishes too, also to take away. Eat and be on your way in ten minutes.

Aperitivo

from 17:00

Five o’clock feels early. Then the cocktails, fried food and pizzette arrive, and that’s dinner sorted.

Drinks

Wine

We start in Irpinia and go as far as California and Chile. Our sommelier put the list together.

By the glass

We open different bottles every day. Ask us what goes with your food, pizza included.

Sparkling

We also serve sparkling wine by the glass.

Beer

We have seventeen. Three are Irpinian craft beers from Birrificio Lookdown, and two are gluten-free.

Cocktails and amari

Nine classic cocktails and, after dinner, ten amari (Italian herbal liqueurs) to choose from.

Who serves you, who bakes your pizza

We’re a team, and the people who work here have chosen to stay, year after year. In the kitchen there’s someone who’ll try a recipe a different way even when it was already good. At the pizza counter there’s someone who picks the flour and treats every pizza like the first one.

We first lit the oven on 8 July 2015, when we were still called Barotto. In 2022 we refurbished the dining rooms and became Otto Grani. Since then the menu has changed many times. The way we work hasn’t. That’s eleven years, and for us it’s only the start. Come and see us. In the evening we’re all here, from the oven to the tables.

What people write after dinner

Here are some of the reviews you’ve left us on Google. The button below takes you to all of them, the good and the not so good. When you get home, leave us yours too.

On the main road at Torrette di Mercogliano

Open every day

Bar

5:30–22:30, non-stop · closed on Sundays

Kitchen and pizzeria · lunch

12:00–15:30

Kitchen and pizzeria · dinner

19:00–24:00

Friday and Saturday

we close at 1 am

We’re at Via Nazionale Torrette, 225, next to the petrol station, and parking is free. From Monday to Saturday, from 5:30 in the morning, there’s always one of us here.

Phone 0825 682955 · WhatsApp 328 556 8820

The questions you ask us most

What time do you open? When can we eat?

From Monday to Saturday we open at 5:30, and the bar stays open non-stop until 22:30. On Sundays the bar is closed and we open at 12:00, for lunch. The kitchen and pizzeria do lunch from 12:00 to 15:30 and dinner from 19:00 to midnight, every day. On Fridays and Saturdays we keep going until 1 am.

How do I book?

Message us on WhatsApp at +39 328 556 8820 or call us on +39 0825 682955.

Do you do gluten-free pizza?

Yes, you can ask for it on any pizza, when it’s available, for €2.50 extra. We cook gluten-free fried food in a dedicated fryer, in a separate prep room, and there are two gluten-free beers on the menu too. If you have any dietary needs, tell us before you order and we’ll explain how we work.

Do you have lactose-free mozzarella too?

Yes, you can have it on any pizza for €2.50 extra.

Do you do takeaway? And delivery?

Takeaway, yes: we have a room just for it. As well as pizza there are slices, fried food, salads and quick dishes to take away. Order on WhatsApp or by phone and come and pick it up. We don’t do delivery, though.

Is there parking? Can I get in with a wheelchair?

Yes, and it’s free. In a wheelchair you can get from the car park to the entrance, the tables and the toilet with no trouble at all.

How many seats do you have? Can we eat outside?

About 120 in all, across the rooms and the garden. If you’re a big group, message us on WhatsApp first.

Can we bring the kids? And the dog?

Of course. We have high chairs for children, and dogs are welcome.

Do you have an English menu?

Yes, just ask at your table. And you can read this website in English too.

Otto Grani · Via Nazionale Torrette, 225, Mercogliano (AV). La pizza a pranzo e a cena, il caffè dalle 5:30 dal lunedì al sabato.

Il sito

Contatti

Aperti tutti i giorni

Bar

5:30–22:30 · domenica chiuso

Cucina · pranzo

12:00–15:30

Cucina · cena

19:00–24:00

Venerdì e sabato

si chiude all’una

Otto Grani · Via Nazionale Torrette, 225, Mercogliano (AV), Italy. Pizza at lunch and dinner, coffee from 5:30, Monday to Saturday.

Explore

Contact

Open every day

Bar

5:30–22:30 · closed on Sundays

Kitchen · lunch

12:00–15:30

Kitchen · dinner

19:00–24:00

Friday and Saturday

we close at 1 am