You Can Try Certified Authentic Pizza di Napoli at this New Italian Restaurant in Dublin

You Can Try Certified Authentic Pizza di Napoli at this New Italian Restaurant in Dublin | Forno 500

There’s pizza and there’s authentic Neapolitan pizza. The Italian region is home of a pizza so special it has been protected by the UNESCO as Intangible Heritage. Those wishing to try the delightful wonders of this traditional dish in Ireland, can do so at Forno 500°, the first restaurant in the country to be officially awarded the Certificate of True Authentic Neapolitan Pizza from the coveted Associazione Verace Pizza Napoletana in Naples.

This association upholds the traditions and the authentic techniques of real Neapolitan pizza making, and their seal of approval means that Forno 500° is offering a dish that’s loyal to the definition of Neapolitan pizza.

You Can Try Certified Authentic Pizza di Napoli at this New Italian Restaurant in Dublin

It has to be made with San Marzano tomatoes and the flour for the dough has to be made with highly refined 00 flour completely free of bran or germ. The pizza needs to be baked in a specific dome-shaped wood-burning oven which reaches temperatures of 485-500°. Pizza di Napoli base is a soft, light and airy dough.

True to tradition, the pizza dough at Forno 500° is hand stretched and it rests for a 36 hour fermentation period. You can enjoy Forno 500° favourites like Genovese with pesto, mozzarella, Parmesan and Italian sausage or Prosciutto di Parma with burrata, fresh oregano, pecorino and extra virgin olive oil.

You Can Try Certified Authentic Pizza di Napoli at this New Italian Restaurant in Dublin

Their pizzas are baked in an oven that was sourced from a fourth generation Neapolitan oven manufactured. It took the team nine months to convince the Ferrera family and their artisans to come to Ireland to make their first fixed oven in the country. There are only two artisan wood fired oven manufacturers left in Naples so sourcing the right oven was not an easy task!

Mr Fererra, who built the oven says: “Taking ten days to construct, Santa Maria bricks from Campania were used in the walls and dome, the cooking surface is Biscotto di Sorrento and all of this is packed together with mortar made from volcanic ash from Mount Vesuvius.”

He added that “this is no prefabbed oven that you generally find in Europe, this oven this is an ancient style Forno 500° built on site in Dublin using old world Neapolitan techniques, passed down from my great-grandfather. We locked all workers out during the oven building process so that we could protect our local secrets.”

More information: forno500.ie

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