“Nola Neapolitanische Pizza & Wein provides the Napolitana pizza in a high rim and softer towards the middle, about four millimetres of thin ground. The restaurant uses only high-quality products from Italy, especially the Campania area. The restaurant makes the dough ferment for 24 hours at room temperature and bake for 60 to 90 seconds with a heat of about 480 degrees in the stone oven. The restaurant is certified as “Associazone Verace Pizza Napoletana” member. They prepare the pizzas in various types like thick, thin, soft, crispy, stuffed and fried. Nola Neapolitanische Pizza & Wein offers table reservations and high chairs.”
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