Claudio Stara "Nerone" and His Team
The story, the food and the passion behind Pizzeria Nerone
A Simple, True Story
It all began with the passion of Claudio Stara, known as "Nerone", for pizza and for hospitality. A craft learned with dedication, cultivated over the years and carried forward with pride, day after day, never ceasing to improve.
The Big Leap: From Bacu Abis to Carbonia
The first Pizzeria Nerone opened in Bacu Abis, on Via Vall'Imperina, on 25 January 2008: a small takeaway in which to put a simple idea to the test — making pizza well. Our customers' affection grew year after year and, from 8 August 2025, came the big step: the new, larger venue on Via Roma, in Carbonia, with three dining rooms and a large car park.
The People's Pizza
Our philosophy is captured in a single phrase: "Pizza belongs to everyone. Making it well is our duty." We want good pizza to remain a pleasure within everyone's reach, every day, with no compromise on quality.
A Pizza for Every Need
Classic pizzas and Chef's pizzas baked in the wood-fired oven, with dough matured for over 48 hours; the gluten-free range prepared in a separate area; and the Nerone Low Carb, high in protein and low in carbohydrates. Everyone finds their pizza, from the traditionalist to the sporty type, from the coeliac to the sweet tooth.
The Venue Today
The new venue in Carbonia combines warm hospitality with convenience: three dining rooms, a carefully crafted atmosphere and a large car park. A space designed to make you feel at home, whether you come for a family dinner, an evening with friends or a quick pickup.
Awards and Recognition
Claudio's work has also been recognised beyond the restaurant: 2nd place at the 2nd Master Pizza Chef (2016) and the role of National Head of the Italian National School of Pizza Makers (SNIP), through which he now trains new pizza makers in Sardinia.
The Team
Behind every pizza is a close-knit group that looks after every stage — dough, toppings, baking and hospitality — with the same passion as on day one. Because a good evening comes from the quality on the plate and the smile of those who welcome you.
La cronostory della Pizzeria Nerone
- 2008The first Pizzeria Nerone opens in Bacu Abis (takeaway).
- 2013The "Cioco Biscotto" dessert is created.
- 2014A dedicated gluten-free area, separate from the kitchen.
- 20162nd place at the 2nd Master Pizza Chef.
- 2025New venue in Carbonia, Via Roma 59: three dining rooms and a car park.