WATER AND FLOUR
and the arts of our pizza chefs
THE MAGIC OF THE DOUGH
THE UNIQUE TASTE
according to the neapolitan tradition
Neapolitan Pizza Restaurant
The centenary tradition of Neapolitan Pizza,
high quality ingredients and Culinary arts. These are the secrets of the success of the
Pizza Restaurant “Da Michele a Firenze”
Tomato, Mozzarella Fior di latte from Agerola, Basil, Pecorino DOP cheese, oil: these are the ingredients of the queen of all pizzas: pizza Margherita, to be tasted either classic or double mozzarella.
The lightest but also one of the most appreciated pizzas in the world.
Tomato, garlic, oregano, oil: here’s what Marinara is made from, the pizza that’s been made famous right by Michele.
Cetara is a small village on the Amalfi coast,
well-known for its anchovy sauce.
This is the pizza that homages Cetara’s flavours, smells and colours:
tomato, Fior Di Latte Mozzarella from Agerola, Cetara’s anchovies, oregano, capers, oil.
BAKED STUFFED PIZZA
“Calzone” is a baked pizza stuffed with ricotta (soft white Italian cheese), ciccioli (pork scratchings), Fior di Latte mozzarella, tomato and oil. A classic of the neapolitan tradition.
From the same dough of pizza, arises a fried stuffed Calzone which has been a classic of the Neapolitan tradition since the postwar.
Ricotta (soft white Italian cheese), ciccioli (pork scratchings), Fior di Latte mozzarella, tomato. These are the ingredients contained in the fried Calzone.
A classic of the neapolitan tradition, pizza Cosacca replaces mozzarella with a generous handful of Pecorino D.O.P (Italian sheep cheese).
A light, basic pizza with a sharp flavour.