We use a wood-fired oven – the result a rustic, modern take on Italian cuisine. Appetizers come to your table, smelling as good as they taste.Indeed, the kitchen does not spare garlic, olive oil, and Italian herbs and spices.
Translated, cucina povera means "poor kitchen," but it really refers to the genius of poor Italian cooks who made the most of nothing. They did not waste anything, but used everything, from bones and skins to roots and leaves. The only thing they had plenty of was time and passion. So they used it to create taste. A lot of it.
Neapolitan pizza (Italian: pizza napoletana) is made with tomatoes and Mozzarella cheese. It must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella Campana, the DOP version can be made with Buffalo Mozzarella Cheese, 'Mozzarella di Bufala Campana' made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state.
According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be soft, elastic, tender and fragrant.