Dolce vita, the Neapolitan pizza at KIOSK Garden

Good weather, sunshine and a certain Italian flair await you when you visit KIOSK Garden. With the arrival of the warm weather, we're outdoors more and more, we love to feel the sun on our skin, and we enjoy it more in the company of friends and loved ones, sipping our favourite drink and sharing a delicious pizza.

In the footsteps of Neapolitan pizza

Neapolitan pizza has a long history. According to historians, the very first pizza was made in this style in the 1700s. The Pizza Napoletana was inscribed on UNESCO's Intangible Cultural Heritage List in 2017, but a document produced by the Verace Pizza Napoletana organisation in 1984 documented in 11 pages how and what to make the original Neapolitan pizza. According to the document, '00' flour, very finely ground, should be used, kneaded for 20 minutes with water at 22 °C, a pinch of salt and yeast. The dough should then be left to rest for 10-12 hours and then rolled out by hand. The pizza base should be up to 35 cm in diameter, with a 2 cm edge and a 4 mm thick centre. Bake in a wood-fired oven at 450-480 °C for about 90 seconds. With this document, the aim of the organisation was to award VPN certification to pizzerias that produce Neapolitan pizzas in the traditional way, i.e. according to the document. On 17 January, Naples celebrates the day of the pizzaiolo, or pizza chef.

Those particular toppings

The traditional Neapolitan pizza was originally made in three different ways, with toppings dictating the kind of pizza one would eat. However, two things were common to all pizzas, one was the dough described above and the other was the tomato and the tomato sauce made from it. The Neapolitans owe tomatoes to the Peruvians, who were the first to introduce this juicy fruit to the country, which was able to grow it very well thanks to the southern climate. They soon discovered that tomato sauce was a delicious topping for their pizza bread, and so the Margherita, still very popular today, was born, topped with tomato sauce, mozzarella and basil. A variation on the Margherita is the Marinara, where cheese and basil are not added to the pizza, but instead it is flavoured with oregano and garlic. A third version is Mozzarella di bufala, where the mozzarella made from cow's milk is replaced by buffalo mozzarella, a creamy, loose and moist cheese.

Today, pizzas are served with a wide variety of toppings, from seafood to meat, and there is something to suit everyone. However, the original Neapolitan pizza crust, like the pizza dough itself, is simple and clean, yet with every bite it creates a taste experience that really makes you say "mamma mia".

A trip to Naples via KIOSK Garden

You don't have to travel far to bite into a real Italian pizza. KIOSK Garden's oven makes delicious Neapolitan pizzas that evoke the dolce vita, from the dough to the tomato sauce to the toppings. The good news is that gluten-free versions are also available, so those with gluten issues don't have to miss out on a culinary experience. The KIOSK Garden offers the basic flavours, but those who want to explore a new experience are welcome to opt for our more adventurous pizzas. Cream of truffle, Neapolitan salami, crudo di parma, just a taste of what awaits those who visit 15 March Square.

KIOSK Garden welcomes those who want to taste the flavours of Naples, as well as explorers who are looking for a greener environment than the urban sea of concrete. Our offer is not only for pizza lovers, there are also many other dishes to choose from. Come and experience the dolce vita with us!