Modern Neapolitan pizza
The heart of the business is a handmade Neapolitan oven made from natural materials from all over Campania, which is heated with beech wood.
The modern Neapolitan pizza differs from the traditional one in several ways. At first glance, you can recognize it thanks to the higher edges, which, when prepared correctly, are not just a large layer of dough, as it might seem at first glance. The edges should be full of air after baking, and this is due to the use of different preparation techniques, the choice of flour, and strict monitoring of temperatures and times. We prepare our dough from three different types of flour from two Italian mills. Before your pizza reaches the table, it goes through a long leavening and ripening process, which always lasts at least 48 hours. The dough also contains more water than classic Neapolitan pizza, and in the end it is fluffier and also easily digestible. The baking time is also slightly different. We do not bake our pizza as aggressively at temperatures up to 480 degrees, but we try not to exceed 400 degrees for the sake of proper baking and also to evaporate all the water. The result is a slight crunch at the edge when you take it out of the oven. Our goal is a delicious and fluffy dough.
Another difference that points to modern Neapolitan pizza is the use of ingredients. We do not approach pizza as a piece of dough with tomatoes and cheese. We carefully select each ingredient and try to balance and harmonize the individual flavors. We think about each combination, even the simplest one. You will not only find pizzas like Margherita and Diavola, but also seasonal, special pizzas, on which you can taste first-class artisanal products from all over Italy. Every six months, we change several of these pizzas according to the current seasonality of the ingredients and current new ideas and inspirations. We seek out the best from small producers and try to let the true flavors of the products and the given region stand out. We are inspired by our travels to suppliers and gastronomy around the world.
We will offer you classic combinations, always from the best possible ingredients, but also combinations that you have not tasted anywhere else.
This is our vision of modern Neapolitan pizza.
Fried appetizers
Fritti napoletani are fried Neapolitan appetizers - a street food that can be found literally on every corner in Naples, and at the same time, they are an indispensable appetizer in any Neapolitan pizzeria.
There are three basic types:
Frittatina di pasta – cooked pasta (most often Bucatini), béchamel, mozzarella or provola, seasonings of your choice; fried in batter - pastela
Arancini - rice balls, also known in Sicily; filled as you wish
Croché - potato croquettes with parmesan, parsley, stuffed with provola (smoked mozzarella)
For other appetizers, we focus on simplicity and quality. We want to let you taste the real flavors and let them stand out - freshly baked bread and focaccia every morning, anchovies from Cetara, which are not just in the name on the glass, but are actually caught on the Amalfi coast, an ancient variety of olives from Campania near the town of Caiazzo or honest olive oil from several regions of Italy. We want to show you the flavors of honest artisanal products, which are unfortunately starting to disappear and are being replaced by industrial and chemical-filled products. We want to show you the honest craftsmanship of small farmers, growers and producers.
