PIZZA NAPOLETANA

Pizza is the most popular and best known creation of all Neapolitan cuisine.

 In 1889 the pizzaiolo Raffaele Esposito created, in honour to queen Margherita, a nationalistic pizza, where the colours of the Italian flag were represented by the mozzarella, tomato and basil. Since then this pizza is called the pizza Margherita.

The Trattoria del Centro Neapolitan pizza secret lies all in the dough rising, which changes according to the weather,

hot or cold, dry or dump.

For instance if it’s cold, hot water and little salt, if it’s hot less salt since it slows down the rising. We take these issues into consideration the night before, when preparing the dough, since 12 to 24 hours are needed for a perfect rising.

Our real Neapolitan pizza is hand-made by Simone the pizzaiolo, who makes the dough disk thinner in the centre and thicker in the outer part and bakes the pizza for

60–90 seconds in our wood-fired stone oven at 485°C (905°F) resulting soft, elastic, tender and fragrant.