In our Italian wine bar you will experience a new concept of the contemporary Neapolitan pizza!
Our pizza is made from a careful selection of highly fermented grains free from additives and preservatives, very high hydration with long fermentation time and a super light and airy crust. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also to bring the ancient wheat flavors back to life.
Our pizzaioli from Naples Italy 🇮🇹 will take you back to the "Original Flavor" with a twist!Pizza along with our special menu will enrich your dining experience. We can't wait to serve you , St. Pete!A presto!With 20 years of experience cooking in the finest restaurants, our chef is excited to present their vision to you and all our guests. Our caring and committed staff make sure you have a fantastic experience with us.
Seeking an even older traditionItalian consumers today demand a healthier product, which has pizzaioli experimenting with different kinds of flour and reviving ancient techniques. Some argue that the traditional “00” flour, which is specified for a Neapolitan Pizza TSG (Traditional Specialty Guaranteed), isn’t that traditional at all and really wasn’t put into common use until the 20th century. Ancient grains, stone-milled flour and various types of gluten-free flours are now supplementing dough recipes to give added health benefits along with a rustic appeal.
Another old tradition coming back is the use of starters like biga and poolish. Unlike the simple brewer’s yeast prescribed for a Neapolitan TSG, starters require a longer, slower maturation time and result in a more digestible product. Whereas Neapolitan TSG dough must be made that same day, the Contemporary product may proof for 48 or 72 hours to achieve an enhanced aroma and airy crumb structure. Not just a simple Neapolitan style. The contemporary Neapolitan pizza is the evolution, the future.... Digestibility and lightness are the 🔑