Carré Noir is a cozy restaurant with a breathtaking view where we cook the real Neapolitan Pizza over a wood fire.
A gastronomic excellence celebrated all over the world, the real Neapolitan pizza has a history that has made it a true icon of taste Made in Italy created as a kind of popular street food, to eat rigorously folded "in wallet", the real Neapolitan pizza is today the subject of a gourmet evolution that does not forget the precious flavors and techniques of the past.
It is true that a soft dough with raised edges are the inimitable signs of a real Neapolitan pizza , it is prepared following precise rules and craftsmanship that is perpetuated from generation to generation, especially in Campania. "The perfect flour? We usually use protein meals (11.5%) and almost exclusively flour type "0" (type 55) and soft wheat. "" The real Neapolitan pizza provides for cooking in a dome oven. low and narrow register to maintain a temperature around 400 degrees and that the pizza cooks in 50 seconds. Neapolitan pizza and buffalo mozzarella from Campania PDO are a perfect gourmet wedding. In this case too, some secrets are nevertheless useful to make the preparation even more tasty: Buffalo mozzarella from Campania AOP makes the pizza soft and less spinning compared to cow's milk.