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 two spacious dining rooms and ample free parking.
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: two spacious dining rooms — one indoor and one outdoor, sheltered and heated in winter — a carefully crafted atmosphere and ample free parking nearby. 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
- 2008Pizzeria Nerone is foundedOn 25 January, Claudio Stara founds the first Pizzeria Nerone, a takeaway, on Via Vall’Imperina in Bacu Abis.
- 2013Pizzeria Nerone Domus Aurea opensIn August, Pizzeria Nerone Domus Aurea opens, with table service and takeaway, in Piazza Santa Barbara, Bacu Abis.
- 2013The "Cioco Biscotto" is bornFrom an idea by one of our team members comes the house’s artisan dessert: Nutella, mascarpone and Pan di Stelle biscuits, caffeine free.
- 2014A dedicated gluten-free areaThe gluten-free area is created, completely separate from the kitchen, with dedicated dough and oven.
- 2015Pizzeria Nerone on the roadIn March, Claudio Stara’s travelling pizzeria arrives in Rome.
- 2015The "Aeneid of Virgil"In November, "The Aeneid of Virgil" comes to life, an idea by Claudio Stara created at the Molini Pizzuti.
- 2015The Ristorante Pizzeria Nerone takes shapeIn December, together with the architect, the new Ristorante Pizzeria Nerone is designed.
- 20162nd place at Master Pizza ChefIn February, Claudio Stara takes second place at the 2nd Master Pizza Chef.
- 2016The Ristorante Pizzeria Nerone opensOn 7 March, the "Ristorante Pizzeria Nerone" opens on Via Aldo Moro 15 in Bacu Abis.
- 2016Trofeo Quattro MoriIn October, Claudio Stara organises the 2nd Italian pizza championship "Trofeo Quattro Mori" in Carbonia, as National Head of the Italian National School of Pizza Makers (SNIP).
- 2017Vino Nerone is createdIn May, in partnership with Cantine Aru in Iglesias, Claudio Stara creates his house wine under the Nerone label.
- 2019The new Sala RetròIn February, the venue expands with an upstairs room, the "Sala Retrò", blending modern and classic style.
- 2025Pizzeria Nerone opens in CarboniaOn 8 August, Pizzeria Nerone moves to Carbonia, at Via Roma 59b: a new, bright and modern venue with two spacious dining rooms — one indoor and one outdoor, sheltered and heated in winter — and ample free parking nearby.