£25 and under
The Concept that has made Italian cucine famous in the whole world is based on the principle that nature has done already everything, and so, the skills of the cook will be in not interfering much and to combine all flavours, empathising the perfection with his own preparation and conservation techniques and why not, take care of the look and feel too. The recipe of a real Neapolitan pizza dough is in fact really simple but requires time and lots of patience, every morning, I prepare a genuine and hand made dough, using only our natural yeast, this is the only way for me to know when the dough has reached the maximum level of elasticity and hydration, even if for many it’s considered a waste of time and energy… for me and other chefs from other countries, that introduce their traditional foods to their customers, it is purely for passion. Buon Appetito!
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