characteristics of pizza napoletana - .characteristics of pizza napoletana pizza napoletana is made
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Characteristics of Pizza NapoletanaPizza Napoletana is made with a soft dough and is cooked in a wood burning oven in about one minute. Because of this, Pizza Napoletana has several distinc-tive characteristics. Pizza in Napoli is soft and foldable and can be considered
wet by American standards, for this reason the people in Napoli generally eat their pizza with a knife and a
fork. Blackened char spots on the pizza crust is a tell tale sign of Pizza Napoletana that has been cooked in a blistering hot, wood burning oven.
Each pizza is an individual work of art.
Hand Made OvenOur oven at Settebello was hand made by artisan
oven makers in Napoli, Italy. The floor of the oven is made with Biscotto di Sorrento and each brick is hand
pressed in Salerno, Italy. The mortar holding the bricks together is made with volcanic sand from Mt. Vesuvius. An artisan, hand made oven can properly cook a Pizza Napoletana in about one minute reaching temperatures of around 1000.
What is Settebello?Settebello is the most valuable and sought after card in the popular Italian card game Scopa. The Settebello is the given nickname to the seven of gold.
Pulcinella Pulcinella, often called Punch or Punchinello in English, is a masked clown from Commedia Dellarte and is the unofficial mascot of the city of Napoli.
Vera Pizza NapoletanaThe Vera Pizza Napoletana (VPN) was established by a group of pizza makers in Napoli, Italy in 1984. Their sole purpose was
to protect the integrity and defend the origin of the pizza making tradition as it began in Napoli over 200 years ago. The VPN charter requires members to work the dough with the hands, that it be cooked directly on the surface of a pizza oven that is fueled solely by wood. The charter also requires specific types of tomatoes be used and only the use of fresh milk or buf-falo milk mozzarella is acceptable.
Prosciutto Crudo Parma, ItalyParmesan Cheese Modena, ItalyOlive Oil Spoleto, ItalyPancetta Salumi, Seattle, WA
Flour Napoli, ItalyTomato San Marzano (Napoli), Italy
Finnochiona Salumi, Seattle, WAProsciutto Cotto Parma, Italy
Where Some of Our Products Come From
Oven Napoli, Italy
Antipasti / InsalateFocaccia 5 Oven Baked Flat Bread topped with Extra Virgin Olive Oil, Sea Salt, and Oregano.Caprese 7.5 Fresh Mozzarella, Tomatoes, Extra Virgin Olive Oil, Sea Salt, Basil.
Panzanella 9 Arugula, House Made Croutons, Cherry Tomatoes, Prosciutto Crisps, Red Onion, Fennel, Cucumber, Basil, Shaved Parmigiano Reggiano, Red Wine Vinaigrette
Involtini di Prosciutto 9 Prosciutto Crudo wrapped around Arugula and Goat Cheese, topped with Goat Cheese, Shaved Parmigiano Reggiano, Balsamic Reduction and Extra Virgin Olive OilInsalata 5 Mixed Greens, Balsamic Vinaigrette, Cracked Pepper, Shaved Parmigiano Reggiano.Insalata Grande 8.5 Mixed Greens, Fresh Tomatoes, Artichoke Hearts, Roasted Mushrooms, Kalamata Olives, Pine Nuts, Cracked Pepper, Shave Parmigiano Reggiano, Balsamic VinaigretteRucola 5 Arugula, Lemon Juice, Extra Virgin Olive Oil, Sea Salt, Fresh Ground Pepper Misto 13 A sampling of Italian Style Meats, Vegetables and Cheeses. Served with Focaccia
PizzeAll our pizzas adhere to the strictest standards set forth by the Vera Pizza Napoletana (VPN) organization.
The VPN promotes the art of pizza making as it has been done in Napoli for over 200 years. Pizzas are individual size (about 12). Tradionally pizza in Napoli is served unsliced; all to-go pizzas are served sliced
unless otherwise requested.
Marinara (No Cheese) 8.5 Crushed Tomatoes, Garlic, Oregano, Extra Virgin Olive Oil.
Margherita 10 Crushed Tomatoes, Fresh Mozzarella, Basil, Parmigiano Reggiano, Extra Virgin Olive Oil.
Margherita DOC 13 Crushed Tomatoes, Imported Buffalo Mozzarella, Basil, Parmigiano Reggiano, Extra Virgin Olive Oil.
Diavola 12.5 Crushed Tomatoes, Finocchiona (Peppered Salame), Roasted Red Bell Peppers, Crushed Red Peppers, Garlic, Mozzarella, Extra Virgin Olive Oil.
Quattro Formaggi (Four Cheese) 12.5 Crushed Tomatoes, Fontina Cheese, Gorgonzola, Fresh Mozarella, Parmigiano Reggiano, Basil, Extra Virgin Olive Oil
Pizza Carbonara 12.5 Crushed Tomatoes, Pancetta, Egg, Fresh Mozzarella, Cracked Pepper, Extra Virgin Olive Oil
Capricciosa 13 Crushed Tomatoes, Prosciutto Cotto, Artichoke Hearts, Roasted Mushrooms, Kalamata Olives, Mozzarella, Basil, Extra Virgin Olive Oil.
Settebello 13.5 Crushed Tomatoes, Pancetta, Wood Oven Sausage, Roasted Mushrooms, Toasted Pine Nuts, Fresh Mozzarella, Basil, Extra Virgin Olive Oil.
Bianca (No Crushed Tomatoes) 12.5 Prosciutto Crudo, Arugula, Parmigiano Reggiano, Fresh Mozzarella, Basil Extra Virgin Olive Oil.
Filetto (No Crushed Tomatoes) 13 Imported Buffalo Mozzarella, Cherry Tomatoes, Fresh Basil, Extra Virgin Olive Oil.
Vico (No Crushed Tomatoes) 13 Wood Oven Sausage, Sauteed Fennel, Red Onions, Mascarpone, Fresh Mozzarella, Basil, Extra Virgin Olive Oil.
Emilia (No Crushed Tomatoes) 12.5 Prosciutto Cotto, Panna (Italian Cream), Fresh Mozzarella, Parmigiano Reggiano, Basil, Extra Virgin Olive Oil.
Add A Veggie 1.5 / Add A Meat or Cheese 2.5 / Sub Buffalo Mozzarella 3
A Note About Take-Out Pizza in the United States has become synonymous with take out and delivery. In Italy
pizza is enjoyed directly out of the oven in a pizzeria, not from a box. We strongly recommend (especially if you have never experienced our pizza) that our pizza be eaten
in our pizzeria immediately after coming out of the oven. If that is not possible we recommend re-heating your pizza directly on a baking stone in your oven. 500 degrees
until the cheese bubbles (usually about 2 minutes).