THE RESTAURANT

Italian traditional cucina
Lavoramo with il cuore

We follow the recipes of classic Italian cuisine but we also bet on its evolution in positive. All our dishes are made entirely by us, the fresh pasta is made by hand in our laboratory as is the pizza, which follows the canon of Napoletana eccellenza.

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LOGO PIZZA NAPOLETANA

THE RESTAURANT

Italian traditional cucina
Lavoramo with il cuore

We follow the recipes of classic Italian cuisine but we also bet on its evolution in positive. All our dishes are made entirely by us, the fresh pasta is made by hand in our laboratory as is the pizza, which follows the canon of Napoletana eccellenza.

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LOGO PIZZA NAPOLETANA
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FRESH PASTA LABORATORY

Fresh pasta facciamo noi

In Maccheroni Alfalfa we have our own fresh pasta laboratory, where we make the pasta by hand and daily, using 8 eggs per kilogram of tender wheat flour from Italy. Tagliatelle, Raviolini freschi di ricotta, parmigiano e mortadella, Gnocchi di patati fatti by hand, Maccheroni Freschi and Girasoli al baccalà. 

FRESH PASTA LABORATORY

Fresh pasta facciamo noi

In Maccheroni Alfalfa we have our own fresh pasta laboratory, where we make the pasta by hand and daily, using 8 eggs per kilogram of tender wheat flour from Italy. Tagliatelle, Raviolini freschi di ricotta, parmigiano e mortadella, Gnocchi di patati fatti by hand, Maccheroni Freschi and Girasoli al baccalà. 

FRESH PASTA LABORATORY

Fresh pasta facciamo noi

In Maccheroni Alfalfa we have our own fresh pasta laboratory, where we make the pasta by hand and daily, using 8 eggs per kilogram of tender wheat flour from Italy. Tagliatelle, Raviolini freschi di ricotta, parmigiano e mortadella, Gnocchi di patati fatti by hand, Maccheroni Freschi and Girasoli al baccalà. 

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ECCELLENZA PIZZA NAPOLETANA

Le nostre pizze with mother lievito

Following the canon of the tradition of napoletana pizza we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called "biga", a solid sourdough with alcoholic fermentation that favors the extensibility of gluten.

The result is a pizza that stands out for its lightness and hydration, in which the 86% of the dough is water

ECCELLENZA PIZZA NAPOLETANA

Le nostre pizze with mother lievito

Following the canon of the tradition of napoletana pizza we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called "biga", a solid sourdough with alcoholic fermentation that favors the extensibility of gluten.

The result is a pizza that stands out for its lightness and hydration, in which the 86% of the dough is water.

The evolved napoletana pizza

There are three key aspects to our recipe: the sourdough preferment known as "biga", the high hydration of the final dough, made up of 86% of water and the cooking temperature of the pizza.