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LA PIOLA
Napolitan pizza is the best in the world! From the first bite, you want to talk with your hands, exclaiming “Mama mia, come è buono!” »
Francesco comes from Naples where he learned all the secrets of the perfect pizza dough. The difference between the Neapolitan and other pizzas lies in the art of preparing the dough, which must mature between 24 and 48 hours, and in the way of cooking. Cooking is done in an oven at 450°C minimum and for a very short time, one to two minutes are enough. It is precision work. When it comes out of the oven, the dough is perhaps a little less crispy than those of the others, but it is softer and much more digestible.
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