Twenty-one pizzas
The pizza list has grown: twenty-one of them, red and white. San Marzano tomato, fior di latte on the Margherita, Cantabrian anchovies on the Napoli. We started with five in August; the oven asked for the rest.
what happens on the square
Journal
Notes from the house: what comes out of the oven, what goes into the counter, what changes with the season. Unhurried, like everything here.
What makes a Neapolitan pizza Neapolitan
It is not the size, nor the puffy rim on its own. It is a way of understanding dough and time.
Keep reading →How to tell whether gelato is really artisan
You learn it in three seconds, just by looking at the counter. Afterwards you cannot unsee it.
Keep reading →Breakfast on Plaza Doctor Arce
The square wakes before the town does. It is the best hour, and almost nobody knows it.
Keep reading →The mantecatore comes on
First day of gelato in the new house. The same machine, the same people, the same recipes as always — and a counter you can now see from the square. Made in-house every day, as it has been since 1999.
Malía opens
After the works, the square smells of coffee in the morning again. Same place, same team, same recipes: what changes is the name, the room and the service. And now there is an oven, too.