Closed 12 to 14 October. The oven is being relined.
485° oven floor
60 seconds in the fire
24 hours fermenting
00 flour, nothing else
250g of dough
485° oven floor
60 seconds in the fire
24 hours fermenting
00 flour, nothing else
250g of dough
The Craft
Nothing here is new. That is the point.
01
Impasto
Four things, and nothing else.
00 flour, water, salt, a little yeast. No oil, no sugar, no improver. Then twenty-four hours in the cold before anyone touches it again.
A whole day of waiting.
Sixty seconds of fire.
In their words
What people say on the way out.
The cornicione alone is worth the queue. I have been three times this month.
Elif Demir
Regular
Closest thing to Naples I have found outside Naples, and I have looked properly.
Marco Bianchi
Visiting from Rome
We came for one and stayed for four. The friarielli is not optional.
Sofia Karsan
First visit
The Room
Forty covers, one oven, no reservations after nine.
Tiled walls, a marble counter, a queue on Friday. Come early or come late.
The long table under the arches.
The counter, before six.
Two out, twelve to go.
The flour arrived damp.
Humidity was 78% and the new bags took an extra hour to come together. We pushed the ferment to twenty-six hours. Nobody noticed, which is the point.
Zucca is back.
First pumpkins from Sessa Aurunca. The Zucca e Guanciale returns Friday and stays until the pumpkins stop.
New oven floor.
Replaced the biscotto tiles after four years. The first fifty pizzas ran hot; we are back to sixty seconds now.
Fire, flour, time.
Visit
Via dei Tribunali 12, 80138 Napoli
+39 081 000 0000