Pizza Napoletana
There are many ways to prepare Neapolitan pizza…
We use an indirect method using a Biga dough. Since the dough is the most important thing in Neapolitan pizza,
We treat the choice of flour very carefully.
Our dough is made in two stages, the pre-dough and the main dough. We only use high-quality flour from Naples.
Only it gives us the desired result and absorbs enough water.
Gelato! What is it? In Italian it means ice cream.
But in reality, the difference between gelato and industrial ice cream is noticeable in both taste and consistency. On the internet you can find many incorrect articles describing what real gelato is, even well-known and very popular blogs and newspapers in Sweden make mistakes.
You have probably heard or read the following:
– Real gelato contains no or almost no cream.
This is a big mistake.
Gelato contains and should contain cream! In order for gelato to be creamy, not watery and melt evenly in your mouth, it must contain a certain amount of fat (usually 6-8%).
For example, flavors like pistachio, hazelnut, almond, yogurt can be made without cream because they already have enough
with fat for a balanced gelato recipe. But flavors like vanilla, stracciatella, fior di latte, cappuccino, licorice, and so on cannot be made without adding extra fat, and that fat comes from the cream!
Of course, the cream can be partially replaced with palm oil, rapeseed oil and so on, but we don't recommend doing that!