La Pizzeria Nakayama
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
ข้อมูลล่าสุด
พิซซ่าอบเตาถ่านแท้และเมนูหลากหลาย
คะแนน
รีวิว
เมนู
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
