The story
Located in Macerata Campania, Daad d'Oro Gourmet di Luca d'Oro has quickly established itself as a must-visit destination for pizza enthusiasts. The pizzeria is a contemporary, award-winning spot where Colombian influences meet Italian pizza craftsmanship, resulting in a menu that is as creative as it is delicious. As creator Jana Food Porn noted, this is where you can "eat from the pizzaiolo of the year according to L'Espresso."
The menu showcases a bold fusion of flavors, ranging from the Fritto Misto Colombiano to the unique Pala al Mais topped with Cilento fig fondue and Conciato Romano. Diners can also explore inventive options like the Padellino con Impasto Oro, featuring picanha carpaccio, or the Fazona, which highlights Fassona beef tartare and green apple. Whether you are looking for savory, complex flavor profiles or a sweet finish like the pizza with cream and black cherries, this venue delivers a standout experience.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
“I start with their Colombian mixed fry. There are cheese arepas, meat and vegetable empanadas, a tempura shrimp, and this dipping sauce made from grilled vegetables. They're lightly battered and really crunchy, light, and I love this Colombian contamination so much that I'll order more things.”
What creators say
1 creator has covered Daad d'Oro Gourmet di Luca d'Oro. Most active: Jana Food Porn
Luca d'Oro's pizzeria is a contemporary, award-winning spot where Colombian influences meet Italian pizza craftsmanship, delivering creative and delicious dishes.
Dishes mentioned
Fritto Misto Colombiano
I start with their Colombian mixed fry. There are cheese arepas, meat and vegetable empanadas, a tempura shrimp, and this dipping sauce made from grilled vegetables. They're lightly battered and really crunchy, light, and I love this Colombian contamination so much that I'll order more things.
Pala al Mais con Prosciutto Crudo, Fonduta di Fichi del Cilento, Crema di Parmigiano e Conciato Romano
First pizza, a corn-based paddle with sunflower seeds. Inside there's prosciutto crudo, on top a fondue of figs from Cilento, parmesan cream, and conciato romano. Guys, light crunch, triple saltiness from conciato romano, parmesan, and prosciutto crudo. Balanced by this fig fondue that, guys, is illegal.
Padellino con Impasto Oro, Carpaccio di Picagna, Crema di Parmigiano e Sanaldo Aromatizzato a Rosmarino e Pepe Sishuan
I continue with their pan pizza, golden dough, topped with picagna carpaccio, parmesan cream, and sanaldo flavored with rosemary and Sichuan pepper. The dough of the pan pizza is soft and crunchy, let's say the edges are both crunchy. In the center this crumb that is a cloud, and the picagna carpaccio is lightly smoked. It's a spectacle on this base.
Colombiana con Collo di Maiale Cotto al Forno, Patate al Forno, Base Salsa Cheddar e Provola
Now for the contemporary pizzas. This is the Colombian one with oven-cooked pork neck, oven potatoes, cheddar sauce base, and provola. The Neapolitan Colombian version of sausage and potatoes, nice rustic and trashy. Ah, and there's also some caramelized onion that is a bomb.
Fazona con Tartar di Fassona Piemontese, Mela Verde, Parmigiano Reggiano, Cipolla Caramellata e Fior di Latte
This is the fazona with Piedmontese fassona tartare, green apple, parmesan reggiano, caramelized onion, and fior di latte. Guys, green apple, fior di latte, and parmesan feel like a cheese tasting with a bit of Piedmontese fassona that really makes you have fun.
