Ispirarsi a Napoli
We are a home pizzeria in Bishan offering Neapolitan style pizzas for pick-up. We use high quality ingredients almost exclusively from Italy; and Campania specifically.
Our traditional-style dough is long and slow fermented to yield a soft, airy, and digestible crust. We use an Italian gas oven that cooks our pizzas in 1-2 minutes at high temperature.
Margherita – tomato, mozzarella, basil
Margherita con Salsiccia – tomato, mozzarella, basil, italian sausage
Salsiccia e Friarelli – a classic white pizza in Naples that includes local Italian sausage and a typical vegetable also known as cima di rapa (turnip tops), often described simply as a kind of broccoli.
Any two pizzas for S$36. Now through end March 2021, we will donate S$16 to charity for every order!
Naples Italy is the origin of modern day pizza, and Neapolitan pizza making techniques are now a world heritage recognized by UNESCO as of December 2017.
A specific recipe turns flour, water, salt and yeast into dough that undergoes a long and slow fermentation to create complex flavors and delicate air pockets. The traditional Neapolitan technique of opening the dough ball and the use of an oven that respects their time honored specifications, magically transforms the humble dough ball into such pure joy – an incredibly soft, light and airy delight.
In Naples, both traditional and contemporary Neapolitan Pizza remain a simple food meant to delight the masses. In Singapore, the cost of importing perishable high quality Italian ingredients does change this somewhat, but we aim to stay true to this original spirit.
[ English / Italiano ]
My name is Song. I’m born and raised in Singapore, schooled in the US and spent 25 years working in technology – in Singapore, US, Finland and Taiwan.
My wife’s family had a little vineyard in Chianti Classico. Let’s just say that Italy inspires us and is the place we return to when our souls need healing, or when we need to remember what life is really about.
Our cooking is shaped by our experiences and beautiful memories from these places, but it is Neapolitan pizza that has truly smitten us.
I bought my first pizza oven in the 2000s after attempting Heston Blumenthal’s experiments with a Le Creuset pan on the stove top. I discovered first hand what a very high temperature can achieve when cooking pizza dough. Decades later and after many hundreds of pizzas, I finally trained as a pizzaiolo in Italy. I feel a deep sense of gratitude to my teachers who have contributed in different and important ways during my journey.
I am still learning and experimenting everyday. My product is artisanal, it varies day-to-day depending on the weather, the produce, and of course my mood and the whims of my natural starter; but it is always made with love and heart. I hope you will come visit us, and share some of our joy for pizza.