What makes a real Neapolitan pizza
It's not just the recipe. It's the dough, the oven and the patience. Here's what really matters.
Toate articolele
Why the flour matters for a good pizza
Not all flour is the same. Choosing it decides how light and tasty the base is.
The secret to a light base: long maturation
48 hours of patience. Why we do it and what it really changes in your pizza.
Which wine goes with which pizza
You don't have to be a sommelier. A few simple rules and you'll always have a good choice.
Booking
Book a table with us
Want to book a table or have a question? Write us a few words or call directly — especially for the terrace and groups.
The terrace fills up fast on weekend evenings — book ahead.
- Tuesday–Thursday12:00–23:00
- Friday–Saturday12:00–24:00
- Sunday12:00–22:00
- Mondayclosed
Special schedule — coming period
- Dec 24–25Closed — Christmas
- Dec 31Bookings only with a special menu
Cancelling a booking is free; please just let us know ahead.
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