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Radio Mercato Centrale


Pizza

The pizza at the Mercato is made with the perfect combination of ingredients. It’s always soft and sumptuous.
The Mercato’s pizza is made of a blend of flours, selected for a light, balanced and easily digestible result. The flours used are purely Italian, the buffalo mozzarella is from the Campania region and is PDO-certified. The fior di latte is made solely from 100% Italian milk, and the tomatoes are PDO-certified San Marzano tomatoes. Then there are Cantabrico anchovies, descaled by hand in the pizzeria and added after cooking. The origano comes from Sicily, the extra virgin olive oil from Tuscany. The dough is light, as it is given at least 36 hours to rise, while the wood oven makes for a crunchy crust and a soft middle. It’s the perfect combination of ingredients, and here you find balance in every slice of a pizza that’s nigh-on impeccable. In the boutique: Margherita, Napoli and Marinara, naturally. Then Cilentana, Genovese, Capri and Montanara. And for the real lip-smackers, we also have fried pizza.

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The Mercato’s pizza is made of a blend of flours, selected for a light, balanced and easily digestible result. The flours used are purely Italian, the buffalo mozzarella is from the Campania region and is PDO-certified. The fior di latte is made solely from 100% Italian milk, and the tomatoes are PDO-certified San Marzano tomatoes. Then there are Cantabrico anchovies, descaled by hand in the pizzeria and added after cooking. The origano comes from Sicily, the extra virgin olive oil from Tuscany. The dough is light, as it is given at least 36 hours to rise, while the wood oven makes for a crunchy crust and a soft middle. It’s the perfect combination of ingredients, and here you find balance in every slice of a pizza that’s nigh-on impeccable. In the boutique: Margherita, Napoli and Marinara, naturally. Then Cilentana, Genovese, Capri and Montanara. And for the real lip-smackers, we also have fried pizza.

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