Pizza Napoletana, one of the best in Zurich. The San Gennaro on Wipkingerplatz has moved and the Pizzeria Da Pone has reopened with a surprising number of familiar faces ;-) A large part of the San Gennaro team, including pizzaiolo Francesco Pone, are (newly) at work here. Francesco Pone trained in Naples with one of the world's best pizzaiolos, who also created the recipe for the Margherinara, which has already won awards. The flour for the pizza dough is a proprietary mixture and is ground in the Swissmill opposite. The pizza dough is left to rise for 48 hours and the pizza is baked quickly and very hot at 500 degrees with an airy crust and high-quality ingredients such as selected San Marzano tomatoes.
The restaurant has 170 seats and has different rooms; the conservatory is a little noisy. Guests who are more sensitive to noise are better off sitting in the other area. In summer, you can sit outside with a view of the Limmat.
I think the pizza and the ambience are even better than before. :)
My impressions on Instagram (video)
😋 The recommendations:
- Tris di Montanara classica - three small deep-fried pizzas with various sauces
- Pizza Margherinara & Pizza Funghi e Coppa
- Straccetti da Pone - a kind of churros made from pizza dough with chocolate and pistachio cream