PIZZA SOCIAL LAB
"What divides unites", that is, the union between classic and contemporary can produce great results: this is the mission of Pizza Social Lab.
In the Fuorigrotta district, in the spaces once occupied by the historic Brasserie (remained in business for 19 anni), at the end of 2019 Pizza Social Lab was born, pizzeria with a double soul.
THE LOCAL
Large spaces, well spaced tables, concept moderno. A pleasant encounter between wood and metal.
In the center of the room, two ovens with two different temperatures for two types of dough: the Neapolitan classic (by wheel 'and cart) and the contemporary.
More aloof and protected from contamination, a third oven for gluten-free dough.
The oven for gluten-free pizzas
The kitchen is also open.
La cucina
THE PROPOSAL
To the ovens, Antonio Mascia and Rosario Ferraro, exponents of two different currents of the art of pizza.
Antonio Mascia and Rosario Ferraro
Contemporary orientation for the former, with experiments in the blend of flour and honeycomb dough; true Neapolitan style for the second, with low cornice, thin paste and large diameter.
An inclusive proposal that of Pizza Social Lab, which is able to satisfy different taste needs, as well as gluten intolerance problems.
Ripieno con scarole
Classic Montanara (fried and baked): Traditional Neapolitan ragout, fior di latte di Agerola, Parmigiano Reggiano DOP 24 mesi, basilico
Montanara alla Luciana (fried and baked): Octopus, pomodorini di Corbara, olive nere caiazzane, capperi di Salina, provolone del Monaco, DOP "Pregio" extra virgin olive oil
And even those who follow a diet free of animal proteins can find pizzas for their teeth: the menu also includes vegan recipes, like the pizza "Your cabbage".
To complete the food offer, a cocktail list designed ad hoc by the bar manager Carlo Migliarotti to accompany the pizzas.
THE TASTING
We had the opportunity to preview the new winter menu 2021 thanks to a confidential press invitation.
Pasta omelette lovers will be spoiled for choice. They range from the classic bucatini omelette to the carbonara sauce, up to the omelette of straw and hay tagliatelle and the omelette of gnocchi alla sorrentina.
Classic omelette: Bucatini, ground beef, piselli, sedano, carote, cipolle, provola di Agerola, pepe nero, besciamella
Carbonara omelette: Bucatini, guanciale, pepe nero, pecorino romano DOP, Parmigiano Reggiano DOP 24 mesi, besciamella, tuorlo d’uovo
Straw and hay omelette: Straw and hay tagliatelle, speck, nights, Taleggio cheese, provola di Agerola, Parmigiano Reggiano DOP 24 mesi, pepe nero, besciamella
Sorrentine omelette: Gnocchi, ragù, Parmigiano Reggiano DOP 24 mesi, provola di Agerola, besciamella
The pizzas “by wheel 'and cart” have a leavening of 36 ore, a diameter of 40 cm and baking in the oven at 450 °.
Between these, Red and black (with pork sausage “at the tip of a knife” sauteed in brandy, tomato confit, Provolone del Monaco fondue, DOP extra virgin olive oil “Merit”, basilico) and the vegan Tomato Experience (which is also lactose free).
Tomato Experience: Piennolo tomato sauce, Vesuvius yellow tomato puree, semidry tomatoes, green tomatoes, pomodori secchi, tomato powder, DOP extra virgin olive oil “Merit”
Le contemporary pizzas have a leavening of 60 ore, a diameter of 33 cm and cooking in the oven at 400 °.
In this typology, the Gorgonzola and raw and the Crusco (la mia preferita).
Gorgonzola and raw: Gorgonzola with mascarpone, grilled eggplant, San Daniele DOP ham 18 mesi, fior di latte di Agerola, Parmesan Cheese 24 months DOP, DOP "Pregio" extra virgin olive oil
The Cider-Lab drink paired with Gorgonzola and raw
Crusco: Cruschi peppers, baked potatoes, fior di latte di Agerola, Parmigiano Reggiano DOP 24 mesi, olive nere caiazzane, DOP "Pregio" extra virgin olive oil
The sweet is very greedy, il Cannoncino Social Lab: fried pizza cannoli (contemporary dough) stuffed with sheep ricotta, in two variants: with black cherry and chocolate drops.
Cannoncino with chocolate drops
Cannoncino with black cherry
We conclude with a report that can be useful for the many dog lovers: Pizza Social Lab is also dog friendly (we went there with Lilli: the wide spaces make the dog comfortable, and that you don't bother anyone).
Further proof of its total inclusiveness.
Pizza Social Lab
Via Barbagallo, 115/b – Napoli
such. 081/7629023
www.facebook.com/pizzasociallab
https://leggimenu.it/menu/pizzasociallab/49828
