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
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01.12.2016 The season for rich pizza
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06.06.2016 New summer specials
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