Peperoncino
Moda
Modern Neapolitan with imported San Marzano tomatoes
4th-generation Neapolitan pizza with 24-hour leavened dough
A 3rd-generation Neapolitan pizza chef named Salvatore makes 24-hour leavened dough baked in a wood-fired oven. The Follina pizza and calzone have become Moda landmarks, drawing pizza pilgrims from across the Bosphorus.
İlk önce margherita, her zaman, hamurun asıl sınavı bu ve geçerler. Etle yüklü spesyalleri es geçin; 24 saatlik fermantasyonlu hamur ölçülü malzeme ister. Cuma akşamları sıra bir saati buluyor; 15:00-16:00 geç öğle için gelin, mekân yarı boş ve aynı pizzaiolo hâlâ fırın başında.
Γρήγορες απαντήσεις για το Pizzeria Il Pellicano, κρατήσεις, ωράρια, dress code και επίπεδο τιμών.
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