La Pizzeria Nakayama
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Ultime informazioni
Authentic Wood-Fired Pizza and a Diverse Menu
valutazione
Recensioni
menù
The dough undergoes a long fermentation of 5 hours and a maturation of 20 hours, which brings out the natural flavor of the wheat flour. The topped dough is then placed in a wood-fired oven at 450° to 470° and baked for 1 minute, resulting in a fluffy, chewy, and light pizza.
(Parmesan, Gorgonzola, Baraka, Pied d'Anglois) from 550 yen each
(Lettuce, Wild Rocket, Fruit Tomato)
[Tomato, Oregano, Garlic]
[Mozzarella, Basil, Tomato]
[Cherry Tomato, Mozzarella, Basil, Tomato]
[Buffalo Mozzarella, Basil]
[Anchovy, Capers, Mozzarella, Basil, Tomato]
[Eggplant, Salami, Ricotta, Mozzarella, Basil, Tomato]
[Salami, Ham, Olives, Capers, Artichokes, Mozzarella, Basil, Tomato]
[Salami, Ham, Mozzarella, Basil, Tomato] Filling
[Mozzarella, Basil]
[Anchovy, Capers, Mozzarella, Basil]
[Seasonal Vegetable Salad Style]
[Salami, ham, olives, capers, artichokes, mozzarella, basil]
[Gorgonzola Mozzarella]
[Ricotta, Mozzarella, Wild Arugula]
[Soppressata Salami, Prosciutto Cotto, Egg]
[Mushrooms, Prosciutto Cotto, Salami]
[Raw shirasu, tomato, garlic, capers]
[Raw Ham and Wild Arugula]
[Four types of cheese]
Half 4000 yen / Full 7500 yen
