Initially Enrico would call out the menu (only 9 classic pizzas: marinara, margherita, mushrooms, prosciutto, calzone, romana, artichokes, capricciosa and quattro stagioni), enriched with a few cold dishes and two types of toast.

In the early Eighties, Enrico took over with his wife Mariarosa. They enlarged the pizza offer, including the one with “aubergines made our style”, which became famous and still sets them apart.

In 1990 the first big renovation took place: no more benches and tables where people waited to be seated, plus they completely renewed the bar area and the dining room.

That same year, Luca, the son Enrico and Mariarosa became a member of the staff. Today he runs the restaurant with extreme attention to details: fresh ingredients of the highest quality, organic and local.

With him, there’s been a further evolution thanks to his explorations of the pizza universe, from north to south, east to west, thanks to which he attended Molino Quaglia’s Università della Pizza and chose their flour.

Hence the tradition of wood ovens met the creativity and skills of Luca, who presents a large range of classic and non-classic pizzas, with seasonal toppings.

Pizzas are made with three types of dough: round Contemporanea, served on the plate, with a large edge, dough made with Petra 1 and Petra 9, mother yeast, a long maturation of over 36 hours and a 70% hydration;

Verace, dedicated to his father, with a very tall edge, and a blend of Petra flour including Unica and ​Petra 1110, a double leavening at room temperature with mother yeast;

finally, Fa Crock with Petra 1, Petra 5, and Petra 9 and mother yeast with 85% hydration, served diced in six versions.

They pay strong attention to extra virgin olive oil coming from northern, central and southern Italy and paired with the pizzas.

A list of wines and craft beers completes the offer, on top of panettoni, only at Christmas, which is giving him some satisfaction, and are of course made with Petra flour for panettoni.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=66


Pizzeria Cuore Napoletano
Via Monte Pasubio 9, Marano Vicentino (Vi)
Tel. +39 0445 621202
pizzeriacuorenapoletano.it
Closed on Mondays

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