Pizzeria Le Danzatrici di Ercolano: A Fusion of Tradition and Local Ingredients

Just a few steps from the Archaeological Park of Herculaneum, the crew of the TV program “SIGNORI SI PARTE – Treni storici in giro per l’Italia”, produced by the media company DirAmare, made a stop at the pizzeria Le Danzatrici, where they enjoyed a delicious Neapolitan pizza expertly prepared by Sara, the owner and soul of the place.

The program, hosted by journalist Stefania Capobianco and created in partnership with the FS Italiane Foundation of the Ferrovie dello Stato Italiane Group, will air on LA7 on June 29 at 11:45 AM. Alongside the host is a special guest appearance by Engineer Luigi Cantamessa, General Director of the FS Italiane Foundation and CEO of FS Treni Turistici Italiani, to present a journey that combines culture, flavor, and exploration of the territory.

As Sara, the owner of Le Danzatrici, highlights: “Promoting our territory and our cuisine is essential for the development and growth of our project. SIGNORI SI PARTE – Treni storici in giro per l’Italia, as well as the FS Italiane Foundation, are important tools to showcase and spread the excellence of Italy’s land and sea.”

The pizzeria Le Danzatrici stands out for its understated elegance and welcoming, intimate atmosphere—perfect for enjoying a moment of relaxation while tasting a top-quality pizza. The experience curated by Sara in her two venues is a true journey through the flavors, history, and identity of Herculaneum.

Sara’s entrepreneurial vision goes beyond the pizzeria: in 2018, she also launched Pappamonte, an elegant seafood restaurant with the ambitious goal of contributing to the cultural regeneration of the Herculaneum area. As Sara explains, “Our establishment was founded in 2018, in line with the effort to culturally regenerate the area of Herculaneum near the historical entrance of the archaeological park.”

Thanks to its prime location, the restaurant is defined by a strong identity rooted in the territory, expressed through a cuisine based on local, seasonal, and genuine ingredients sourced from the land and sea of Campania.

“We sought to connect the legacy of the past—reflected in the name—with local products, creating a fusion between the maritime tradition of our sea and the fruits of the land. Pappamonte is both a culinary and social project.”