„While classic pizza, as we know it in many countries, usually has a thicker and denser crust, Neapolitan pizza is characterized by a thin, delicate, and slightly airy dough. The dough itself is one of its secrets – it rises for a long time, often 24 to 48 hours, which gives it the right texture, lightness, tenderness, and flavor. An important difference is also that Neapolitan pizza is not overloaded with ingredients; it is traditionally prepared simply, with just a few quality ingredients, such as fresh San Marzano tomatoes, mozzarella di Bufala, and extra virgin olive oil,“ explains Alberto Lagorio, the owner of Rossopomodoro.
Whether the dough has been well prepared and has the right consistency can be recognized, among other things, by the crispy yet soft and airy edges, which may occasionally have black bubbles. These form during baking in a very hot oven, which causes the dough on the edges to caramelize slightly.
And here’s a tip for the end: Neapolitan pizza is best eaten by hand, just as they recommend at the Prague restaurant Rossopomodoro. „Thanks to the thin dough, Neapolitan pizza is easily foldable, which allows for comfortable holding while consuming it and enjoying it properly. With every bite, you will not only taste the quality ingredients that we import directly from Naples and the surrounding area of Vesuvius, but also the magic of tradition and the passion with which everything is prepared at Rossopomodoro,“ confirms local pizzaiolo Andrea Carbone.
The restaurant Rossopomodoro is a place where they know the secrets of true Italian cuisine. Iconic dishes here include pizza Margherita, and the menu also features other traditional Italian dishes such as creamy pasta, gnocchi, and fresh salads. The first Rossopomodoro restaurant was established in 1998 in Naples, and gradually, another 60 establishments opened across Italy. Today, thanks to Rossopomodoro, people in many countries, including the Czech Republic, can enjoy authentic Neapolitan pizza or spaghetti. Buon Appetito!
