pizza
menu
interior
words
guestbook

Some of the fables, or rather, their dispelling. It was not Chicago where pizza was born and "door-to-door delivery" is not a proper way of serving it.

The fatherland of pizza is Naples, the most Italian city of Italy. The keys for making a true Neapolitan pizza are: to use a proper flour, yeast, salt and water (no fat, no oil!); to roll out “the pie” by hands only (no rolling pins!); to bake it in a wood-burning oven, on its immediate bottom (no frying pans!); to bake it through but not to dry it out (cooking time is 60-90 seconds). Fairly simple, eh?! One more thing: pizza lives at most 15-20 minutes, that’s why "delivery" – only to your table in pizzeria.

Our pizzaiolo comes from Naples (signor Giuseppe Irollo); our wood stove is built by a Neapolitan master (signor Stefano Ferrara) from proper Neapolitan materials (tufa stone and refractory bricks); our choice of flour is Caputo Rosso 00 from Naples. We cook about 20 kinds of pizza. Besides pizza you may enjoy an Italian cuisine (consulting chef - Costantino Passalacqua).

Since February 2008 pizzeria Napule is a full member of the Associazione Verace Pizza Napoletana (Association of True Neapolitan Pizza)

29.09.2017 Autumn pastas in our special menu
read more
01.12.2016 The season for rich pizza
read more
06.06.2016 New summer specials
read more



    pizza menu interior words guestbook