In Nola, Enzo Bastelli's project is changing shape. What began in 2024 as Basta Pizzeria is evolving into a format where pizza and kitchen coexist, with the sign expected to change to Basta Bistrot.
The address remains Via San Massimo 264 in Nola. The setting, described across the project's first presentations, is built around visible kitchens and ovens on multiple levels, with room for a broader gastronomic offer and dishes designed for sharing as well as individual courses.
A kitchen joins the pizzeria
The key development is the arrival of chef Alessandro Mecheri, brought in to develop the new food proposal. According to the report on the evolution of the project, the full kitchen menu was still to be formally presented, marking this as a transition phase rather than a finished relaunch.
Pastry chef Tommaso Foglia is also involved. His desserts are reported as set to become a stable part of the Basta Bistrot offer, signaling that the sweet course will be an integral part of the bistrot identity, not an afterthought.
No effective date for the change of signage from Basta Pizzeria to Basta Bistrot is given in the sources, and definitive menus and prices for the new format had not yet been published at the time of the report.
Two pizzas, one spelt dough
The pizza side keeps its identity but widens it. The offer includes the classic Neapolitan style alongside a new thin and crisp interpretation. Both are made with 100% spelt flour and an indirect dough method.
That continuity matters: spelt, already used in the original Basta dough in a blend with other flours, now becomes the sole flour, used across both styles. For readers, the practical choice is texture rather than base — soft Neapolitan or thin and crunchy — from the same spelt foundation.
The "Fantastiche 4"
Alongside the two dough styles sits a signature selection called the "Fantastiche 4": four pizzas built around truffle, saffron, salmon, and black prosciutto from Casertan pigs.
Seasonal variations are expected, so the composition of the four may change through the year. If you visit for one specific topping, it is worth checking current availability before you go.
What to know before visiting
Basta is at Via San Massimo 264, 80035 Nola, in the Naples metropolitan area. The project dates to 2024, and its spaces were conceived from the start for both pizza-making and kitchen work.
For now, treat Basta Bistrot as a work in progress in the best sense: the direction — pizza plus kitchen, Neapolitan plus crisp spelt pizza, and a stable pastry offer — is clear, while the complete kitchen menu was still to be unveiled. Hours, dishes, and the lineup of the "Fantastiche 4" may vary seasonally.
