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★★★★★
The flavors of Italy in Istria

Pizzeria

We offer you the authentic pizza Napoletana and pay a lot of attention to the quality of the ingredients. Prosciutto San Daniele, Mortadella, Mozzarella di Bufala, Burrata, and San Marzano tomatoes are some recognizable Italian products we proudly serve.

Working hours

Monday and Tuesday: 16.00 – 22.00 h

Wednesday: closed

Thursday: 16.00 – 22.00 h

Friday, Saturday and Sunday: 13.00 – 22.00 h

Pizzeria Napoletana

Respecting the long history and generation-old technique that goes back 200 years, we adhere to the same standards and authentic approach when making this gastronomical delight.

Pizza dough is made from Italian 00 flour, water, salt, and yeast. Flour 00 is very finely ground and has a lower gluten content compared to other types of flour, making it ideal for pizza and thus making the dough easier to digest and suitable for people sensitive to gluten.

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The pizza is baked in the oven for only 60-90 seconds at an extremely high temperature of 485°C.

We pay special attention to the quality and use seasonal and carefully selected ingredients that, in the skillful hands of our pizza master, become an absolute pleasure even for the most sensitive palates.

In a relaxing and enjoyable ambiance with a view of Buje and surrounding towns, and with dishes that will leave no one indifferent, we serve you a real gourmet specialty with which our guests from all over the world have fallen in love.

“San Marzano DOP” salsa is made from an old autochthonous variety of tomatoes named after the place San Marzano sul Sarno in the vicinity of Naples. Its oblong shape and sweet-sour taste characterize it. It has a protected designation of origin for 41 municipalities in the Salerno, Naples, and Avellino provinces.

Did you know?

Initially created in Naples, Pizza is also protected by UNESCO according to the Regulation of the European Commission no. 97/2010, which stipulates that an authentic pizza Napoletana has a diameter of 28-33 cm, a raised edge of 2-3 cm, and a center of no more than 0.4 cm. Also, the pizza must be soft and elastic with a “leopard pattern,” and it must be able to be folded into four parts.