The genius behind San Paolo is the Neapolitan Maurizio de Rosa. He descended from three generations of bakers and learned the pizza trade from his aunt Antonietta, who had a pizzeria in the Spanish Quarter of Naples. Maurizio brought the culture of Neapolitan cuisine to the United States with the De Rosa, Pierino, Celeste and Prova pizzerias in New York. Then, he decided to come to Argentina where he opened the Partenope in La Lucila for three years later, landing in Palermo Soho with San Paolo.
Pizza master De Rosa is a magician who does reveal his tricks. On their official website they assure that true Neapolitan pizza is made with a dough that only includes high-gluten flour, mineral water, sea salt and yeast. It is leavened for between eight and twelve hours, the key to achieving a light and well-breathed dough.
In San Paolo there are options for all tastes: squid, sea fried, an Argentine touch with the meat patties and of course, the classic fainá. It also offers its vegan option, a delicious pizza with red bell pepper emulsion, white aubergine and basil. As a finishing touch, two classic Italian desserts: cannolis and tiramisu.
Exclusively Delivery and Takeway (to take away): Arcos 3861, CABA 1429.
Telephone. 7538-1829.
Photos:
itinari.com
tripadvisor.com
