Saporito Pizza
Rehberin Notları
Saporito is one of the first addresses that comes to mind when Neapolitan pizza is mentioned in İstanbul. They use a minimum of yeast in the dough and rest it for a long time; this not only deepens the flavour of the pizza but also makes it lighter, so you do not feel uncomfortable after eating. The San Marzano tomatoes they use on the base of the pizzas make their difference felt straight away. The Fior Di Latte is another flavour you will not find everywhere. In other words, every product used here carries a protected geographical indication. Baking the pizzas over a wood fire in the stone-based oven they brought from Naples is a further sign of the care they put into their work. In short, there is a team here that watches every detail and loves the work it does. The garlic confit served before the meal is a pleasant start. If you like heat, the "Diavola" is exactly the pizza for you. Alongside it I would suggest the organic black mulberry juice that comes from Balıkesir. For a sweet close there is the tiramisu. I will be back as soon as I can to try the pastas too. My thanks for the invitation go to Erhan Bayraktar.
What to Order
- Diavola Pizza
- Tiramisu
- Organik Karadut Suyu