SAINT PETER AND PAUL
Do you want to try a dish of Roman cuisine but, at the same time, do you want pizza?
The solution is the pizza San Pietro e Paolo: a real triumph of very substantial flavors. Its recipe can vary depending on the cooking preferences of the egg (raw or hard).
Usually we tend to marinate the egg and leave it slightly softer because, in contact with the heat of the dough, it will tend by itself to reach the correct consistency, giving a further note of flavor to the entire composition.
It is not only the Romans who love it, but the whole world is really crazy about the “carbonara” version of the pizza. The pizza we are offering you has marinated egg yolk, crispy Amatrice bacon, Agerola mozzarella, a sprinkling of pecorino Romano DOP, salt and pepper and extra virgin olive oil.
SPECIAL FEATURES
In short, there are all the ingredients of a nice dish typical of Lazio cuisine.
That's why this tasty pizza can fully replace a first course and, due to the abundance of its ingredients, even a whole lunch or dinner.
Pecorino romano Dop, bacon, eggs and pepper: carbonara is a well-known dish of the Lazio tradition, much loved in restaurants and trattorias in and around Rome. A delightful condiment, also celebrated by many pizza chefs, who have included their idea of carbonara in the menu, playing with aromas and textures, using highly sought-after raw materials.
However, to create a truly phenomenal carbonara cream like never before, the trick is to add a 'secret' ingredient: water. Mix the eggs and pecorino together, just add a little water, in order to make the mixture more elastic and creamy.
The bacon originally from Amatrice, smoked and seasoned, goes perfectly with egg, pecorino flakes and basil leaves and becomes the main ingredient of this pizza.
Melt the ingredients well and also add a pinch of salt and grated black pepper.
Extra virgin olive oil
Extra virgin olive oil is obtained exclusively through mechanical procedures, which allow to maintain all the properties of the olive fruit.
Heart of smoked Agerola provola
The smoked Provola of Agerola is a soft cheese typical of Campania that finds its use both in the pizza garnish, and to garnish creamy first courses, to complete fillings for baked pasta.
Crispy Amatrice cheek
The bacon of Amatrice is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti. It is made crunchy for browning in a pan.
Marinate egg yolk
The egg yolk is left to marinate in salt and sugar in equal quantities. This technique produces a solidifying effect on the yolk.
sprinkled with pecorino romano DOP
Pecorino romano, sheep's cheese with black skin and a very thin, greasy rind, ivory or pale yellow in color.
About
Us
Superb Partonopean interpretation of pizza! Characteristic, tasty and melt-in-your-mouth dough, as well as great care of the raw materials! Congratulations also to the kindness and professionalism of the owners and staff.
I've tried several Neapolitan pizzas in Milan but the taste of this buffalo mozzarella beats them all! New and welcoming place, friendly and helpful staff. Well done!
Well-kept environment, excellent service and the Pizzas what wonders.
After reading the reviews and hearing the opinions of my friends, I decided to try this place that many told me about. I was already thinking of finding a welcoming and pleasant environment but, above all, a place where you could eat a good and real Neapolitan Pizza in Milan; well expectations definitely exceeded! Friendly staff, well-kept restaurant, excellent pizza! Highly recommended!
Fantastic pizza among the best in Milan. Try the San Gennaro. Friendly helpful staff and new and clean place. To come, super.
Spectacular pizzeria, a real find! Delicious pizza, high quality ingredients and perfect dough. A real Neapolitan pizza, I absolutely recommend trying all the pizzas !! Prices in the norm. Very nice staff. We will definitely be going back.
Typical Neapolitan pizza, superlative taste and ingredients. We also tasted some really good typical Neapolitan appetizers! Marco and Sara two kind people and always with a smile, absolutely to try!
Very good pizza indeed I would say excellent sweet pastiera ... not to be missed .. limoncello offered, the rest of the menu looks very good we will be back to try it.
For all lovers of true Neapolitan pizza made by Marco, an authentic Neapolitan pizza maker, who, like an artist, doses all the ingredients and cooking times with wisdom and with love for tradition. A delight for the palate and the soul. Absolutely not to be missed.
Tasty Neapolitan pizza, Marco is a true professional and a welcoming and clean host, the most famous Margherita is digestible and tasty.
A pizza that really deserves it! Excellent dough and perfect combination of ingredients. Fried appetizers are delightful! Perhaps the only flaw is the slightly small and spartan restaurant, which however gives you the opportunity to observe the pizza chef at work!
Came here with 3 other friends. Had 5 pizzas and one eggplant parmigiana. There was not one piece of food left on our table. Staff was extremely friendly, fast service, and great mood inside. We felt welcomed despite not speaking any Italian, and had a great time. 5/5 highly recommend