Passione

Wir sind eine Pizzeria Napoletana ’senza compromessi‘ – ohne Kompromisse.
Im Dezember 2017 wurde die Kunst der neapolitanischen Pizzabäcker – genannt ‚Pizzajuoli‘ – als Weltkulturerbe der UNESCO anerkannt.

Als Vertreter dieser Handwerkskunst stehen bei uns Alessandro, Andrea und Angelo am 480 Grad heißen Ofen, um die die über 1.300 Jahre zurückreichende Kultur der Pizza Napoletana für Sie auf den Teller zu bringen. Dabei greifen wir auf ausgewählte Zutaten von kleinen Familienbetrieben und kampanischen Traditionsunternehmen zurück, um unser Vorhaben einer kompromisslosen Qualität zu gewährleisten.

Reservierung

Gerne nehmen wir Reservierungsanfragen entgegen oder stimmen Firmenanfragen und exklusive Nutzung mit Ihnen persönlich und individuell ab. Bitte kontaktieren Sie uns telefonisch unter:

089 23237789

Reservierungen über E-Mail sind nicht möglich!

Wir empfehlen rechtzeitig eine Reservierung vorzunehmen. Die Anfragen nehmen wir telefonisch unter 089 23237789 entgegen.

Instagram

Folge uns auf Instagram @lapizzamunich

Instagram post 2193143371405680794_9471400855

#datterinogiallo #gustarosso #aglioufita #origanodipantelleria #alicidicetara #peperoncino #munichfood #pizzanapoletana #taste #olivedigaeta #capperidisalina @pizzapkjose @masaday85

Instagram post 2192296662635066624_9471400855

#lapizzamunich #pizzanapoletana #marienplatz #sharfsalami #diavola @pizzapkjose #lfl

Instagram post 2144925232302108239_9471400855

Pizza & Smile. 🍕😊 #lapizzamunich #pizzanapoletana #bestpizza #welovepizza #munichfood #münchen 📸 @vivi___dangelo

Instagram post 2119008525243068251_9471400855

La Pizza ist zurück aus dem Urlaub: Wir freuen uns auf euch! 🍕🍷 #lapizza #weareback #italia #münchen #pizzaneapolitana #freshpizza #madeforyouwithlove

Instagram post 2113798560354030105_9471400855

Wir machen kurz Pause! 🏖 Am 26. August sind wir wieder für euch da! 🍕 #lapizzamunich #pizzanapoletana #pizza #münchen #amore

Instagram post 2077629577053757054_9471400855

Angelo "Brun´o Mars" Cirino 👶🏻 11.01.1989 Miranda, Venezuela
Favorite 🍕: Margherita
Position: The Dough Man 🍞🥖 Raised in Avellino, Italy, my parents had a 450 seat restaurant where I started working as a Pizzaiolo next to my mother. With and thanks to her, I learned the craftmanship of the Panificazione - the bread making process. By growing up, I knew that i had to learn what was going INSIDE of the dough, so I started focussing on this specific topic. By studying, I finally understood that a good Pizza starts with a good dough and as every good thing, it has a secret formula. Don't tell anyone, but one of the most important ingredients is a lot of Amore. Five months ago I reunited with my old colleagues from Degutsa here in Munich, Germany. We are trying our best as a team to bring Pizza Napoletana to the table and until now, we are happy to have gotten mostyl positive feedback from our appreciated customers. If you really try to understand good products, the Pizza to eat is the Queen – The Margehrita. Small amounts of simple and tasty products, which allow you to taste the doughs quality which is fundamental to understand what a great Pizza is. #lapizzamunich

Instagram post 2077628360126700750_9471400855

Alessandro „Masaniello“ Liberato 👶🏻 21.09.1985 Avellino, Italy
Favorite 🍕: Napoletana
Position: The Fornaio „ Man oft he Oven“ 🌡

I started this adventurous job in June 2007 at Pizzeria Palmiro, where I was given the opportunity to learn, perfect and especially love the craftmanship of the Pizzaiolo Napoletano. After 10 years, I left Palmiro and started working at the upcoming Pizzeria Degusta in Avellino, where I first met Andrea and Angelo. My position has always been the Fornaio. The task of a Fornaio is crucial to the outcome of a Pizza, as I love to think that I am like an orchestra director controlling the timings, temperature of the oven and the cooking time of the Pizza. After leaving Degusta in January 2018, I moved to London, where I had the opportunity to work in some of the cities finest Pizzerias. After one year I received a call from Andrea telling me that there is something great being planned in Munich…and here I am now. The Pizzaiolo is a very satisfying job but also comes with a lot of sacrifices. Nevertheless, I wouldn't change it for the world! #lapizzamunich

Instagram post 2077624953999564846_9471400855

Andrea "Pex 8" Perrotta 👶🏻 23.02.1982, Avellino, Italy
Favorite 🍕: Margherita
Position: The Philosopher 📝

I started this job because of a family related necessity and lost my heart to it immediately. It is more than a job to me, it is my passion. We experience all sort of feelings while working and we like to think of the Pizza as our canvass to express our creativity. Working as a Pizzaiolo and being Campano, I have the important task to respect and take on the legacy of the history of the Pizza Napoletana. @lapizzamunich we always strive to create something new to satisfy our guest, because their satisfaction is ours, too. Viva La Pizza! #lapizzamunich

Mehr laden... Folge uns auf Instagram

This error message is only visible to WordPress admins

Error: Access Token for lapizzamunich is not valid or has expired. Feed wird nicht aktualisiert.

Es gab ein Problem mit dem Instagram Access Token, den du benutzt. Bitte fordere einen neuen Access Token auf der Einstellungen-Seite des Plugins an.
Wenn du weiterhin ein Problem mit deinem Access Token hast, schau dir bitte diese FAQ für weitere Informationen an.



Menu

Passione

Reservierung

Instagram

Anrufen + RESERVIEREN

E-Mail (KEINE RESERVIERUNG)

Route