Luigi Norelli
Luigi Norelli from Naples, chef at Bocca Pizzeria. He explored the secrets of the kitchen as a child by the side of his Grandma, who instilled in him a love for real Italian cuisine. It was she who taught him original Neapolitan recipes for one-of-a-kind pizzas. He gathered his experience in restaurants in Italy, Scotland and now Poland. As a chef, he relies on simplicity and respect for regional products, making his dishes unique.
Neapolitan pizza
Pizza Napoletana is characterized by a thin dough and air-conditioned, parched edges which are the result of a long-lasting maturation process of the dough. We focus only on the highest quality Italian products - Caputo wheat flour, San Marzano D.O.P. tomatoes, mozzarella and the best quality Italian cold cuts. Our napoletana pizza is baked by a native Italian in a traditional Naples oven made by the artisan Stefano Ferrara.
Tomatos
San Marzano DOP
Dough
Italian San Marzano DOP tomatoes with elongated shape, intense color and few seeds, grown at the foot of Mount Vesuvius. Chefs' favorite tomato variety. Perfect for Neapolitan pizza and other tomato sauces.
slowly ripening dough.
Baked at a minimum temperature of 485 degrees Celsius from the highest quality ingredients.
Mozzarella di bufala
Campana DOP
to tradycyjnie warzony, kremowy, rozciągliwy ser twarogowy z rejonu Kampanii. Jest porcelanowo biały, wilgotny, ma bardzo cieniutką skórkę i delikatny smak. Wytwarzana jest wyłącznie z mleka czarnych bawolic rasy Bubalus Arnee.