Rossopomodoro has outlets in Italy, England, Japan, Denmark, Spain, Turkey, USA, Argentina, Iceland and now in Saudi Arabia rounding it off to a total of 95 restaurants worldwide.

The predominant factor lies in its ambiance and fervent relationship of the staff with their customers. Their manager seems to be fervid in his approach, and service to his new customers. The management is as Italian as the food, but what makes it the quintessential pizzeria is its Napoli persuasion.

It is safe to say the food might not be as exhilarating, but the extension of the staff and their services is overwhelming. They will convince you eventually. The chef was amiable and forthcoming in his presentation. He offered to show us how a typical pizza is wrapped in two folds and savored as a sandwich rather than a typical fine-dining culinary art experience.

Perhaps we have been too accustomed to the deep dish of Chicago-style pizza, but what we do appreciate at Rossopomodoro is the pervasive mood, imaginative taste and the quality of authentic cuisine it brings to Jeddah.

Customers felt they were treated as long-lost friends or "famiglia."

The restaurant owns "Il forno d’oro pill grande del mondo" (Italian for "the biggest golden oven in the world"). You can watch your pizza being cooked from scratch.

Olive oil in tastes of orange and lemon are served with fresh, hot bread as a welcoming entrée.

Their starters such as little fried Neapolitan mixed fritters (A Tuella) are appealing. Try Bruschetta (SR28) — bread decked with tomatoes, garlic, basil, oregano and extra virgin olive oil. The O calamaro is tasty for the seafood lovers. Fried calamari and courgettes are served sizzling. Their appetizers include different varieties of salads, cheese and seafood.

Their menu also includes fried pizza (with tomato sauce or the white pizza without salsa), pastas, salads and soups. There is marchiaro (SR48) that envelopes the scent and taste of all seafood selections: seafood salad with octopus, shrimp, calamari, squid, served with citronette sauce and rucola. As the name suggests, the magarita pizza is simple and authentic — just sauce, buffalo mozarella, fresh basil leaves and olive oil. The carmelina pizza (SR48) for meat lovers is a combination of smoked provolone, roasted chicken, friarielli (Neapolitan broccoli) and fresh basil. It is dry, crisp, loaded with lush broccoli and leaves a smoky flavor.

If there is one imperative urge you must fulfill, order the tiramisu (SR24). Its presentation will blow you away; at least the real tiramisu lovers know what I mean. Layers of soft cream and chocolate materialize into crunchy biscuits as you bite into espresso-grind coffee. The espresso shot will act as a mood enhancer, with Nutella gratifying your senses. Caffe alla Nutella and caffe alla nocciola are made with special Neapolitan nutsy flavored espresso with whipped cream. Their coffee is one of a kind and is definitely something to write home about. Every dessert and warm drink is drizzled with Nutella. And there is no contender made to match chocolate obsession. Not yet.