A bite in Naples Újpest – We went to La Piccola Napoli – Articles

With the double joy of good restaurants in the suburbs, we found a pizzeria hidden among the panel houses in Újpest, where, in addition to canotto pizzas, we also found flawless pasta.

The Újpest residential complex with its 17,000 apartments, it is dense for those who do not know it, but it is worth exploring. On the one hand, because the houses built forty years ago already had large trees growing around them, like this pleasant, shady parks they connect the spaces between the houses, on the other hand because we can come across unexpected surprises like the one on Rózsa utca Little Naples.

The little restaurant blends into the environment. It can be seen that the building, built at the same time as the houses, was intended as a public service or service shop before it became a restaurant. Anyway, it was, the owners ran a beauty salon for twenty years in the shady, specially in a cozy room, before they turned it into a restaurant.

Owner Károly Tímár is not new to catering, previously the On the Roman coast operated a pizzeria as a co-owner, but 3 years ago he decided to transform the family-owned, slightly run-down beauty salon and Neapolitan pizza brings to the base of the houses. Given the dimensions of the building, but especially the kitchen, this seemed sufficient at first, and At the end of 2021 La Piccola Napoli has opened. It was important to Károly that the restaurant should be authentic – there are still two chefs in the kitchen who came from Bari – but at the same time he also keeps in mind that in the area there are few places of similar quality, this is how they try to meet several needs. The pizzeria quickly became popular in the area, but the owner wanted the development to not stop.

To this end, on the one hand – as far as possible – expanded the kitchenso that there is something else besides pizza on the permanent menu, on the other hand, in 2023 the at the Pizza World Championship in Parma too. Anyway, they went to the competition mainly to learn and be inspired signature, smoked duck breast-pork with pizza, but they still achieved good results among Hungarians.

And the expanded kitchen was actually enough to put some on the menu starter, one soup, three meat and three pasta dishes – these remained on the Italian line – or there should be one Seasonal and current board offer that changes every 1-2 weeks With 3-5 items, where they do not stick to Italian traditions, but to the standard of the restaurant.

Among the permanent foods a paradicsomlevest and styled for the season chili-shrimp tagliatelle we tasted it. Tomato soup follows traditions that started in America but have been advanced to Italian, thick, hot, piquantly sour, basil dish, with a good piece of mozzarella. A pleasant, complex, filling dish, especially in summer. The other soup is from the blackboard – it came from the Hungarian kitchen peach cream soup with vanilla ice cream – it’s definitely a kind of bonus game for the kitchen. And the owner, who likes to cook and has a strong opinion about what quality can come out of the kitchen.

It is also included as a permanent food pasta was flawless: tagliatelle cooked to perfection creamy, non intrusive, with emulsion sauce, with a good amount of shrimp and pieces of fried cherry tomatoes. If you could get pasta like this everywhere, maybe we would never complain.

A to pizza also cannot be connected – fermented for a minimum of 48 hours, started with a biga pasta belongs more to the canotto branch within the Neapolitan family, with a thick, light, airy edge and a paper-thin middle. On the menu There are 17 types of pizzathere is plenty of choice, however I didn’t make the mistake of whether for the sake of a larger selection or a wider customer base explain the conditions. In addition to the obligatory basic pizzas, there are, of course, fantasy pieces, but the choice of toppings is absolutely in line with tradition, and their quality is also impeccable. The one we tasted spicy, spicy in addition to toppings, playing the main role burrata its creaminess and creaminess, for example, left no doubt that not discount brands, rather they use quality in the kitchen.

In addition to classic Italian desserts, the blackboard offer also contains fresh ideas, which can be found here ricotta peach mousse and proved again that not only the Italian line is carried professionally in the kitchen.

AVAILABILITY

Little Naples Pizzeria