Say Hello to Cebu's Napoletana Pizzeria!

Two weeks ago me and nanay made a weekend trip to Cebu. I thought it would be an uneventful  2-day visit but hah! I was wrong!  We had a grand time  during our short stay, it's just sad that we didn't get to see everyone but we can always come back next time!

What I'd really like to share here is our visit to my cousin Kuya Jeremy's brand new pizza place. Okay so who among you DOESN'T like pizza? BOO!! Hahah! I strongly feel that pizza is among the top ten gifts of God to mankind lol! It's  the favorite comfort food of many and a staple among lots and lots of group dates. So when I found that Kuya Ji now had a pizza place of his own, we just HAD to check it out!

Napoletana Pizzeria is a cozy hole-in-the-wall dining place that serves authentic wood fired brick oven Italian Pizza. Here in Manila, we have Gino's Brick Oven Pizza over at Makati and Katipunan and it's definitely a hit!

So what's the difference? Most pizzas use conventional ovens that take forever to cook and can either make your pizza too stiff or overcooked. You don't get these from brick oven pizzas.

Behold 'ze Brick Oven! (photo taken from the Napoletana FB page, click the photo!)

Napoletana makes use of imported Italian ingredients for that authentic Italian pizza experience.  And YES, the brick oven makes ALL THE DIFFERENCE. Classic favorites include the Quattro Formaggi, Peperoni,  and Kuya Ji's original creation - the Napoletana Special! :D  And we got to taste all three! Yehey! Huhu dear Lord it tasted so good!

The thing is, brick ovens are heated at around 300-350degC, which is way way hotter than the usual ovens, so your pizza heats up fast. I love how the crust was crispy on the outside and really soft and moist inside. I'm not always a fan of Quattro Formaggi because I get a little 'umay', but Napoletana's was bursting with flavor complemented by the amazing crust.

Quattro Formaggi goodness!

There's also a certain smoky flavor unique to brick oven pizzas, and it's never too greasy! The toppings are also extra crisp and flavorful. Really loving how they prepared these. 

We took home the Napoletana Special here in Manila, and may I just say that even my Tatay who isn't much of a pizza lover was impressed! Ray got a taste of this about two days after, and it's still good! That's because Napoletana uses a kind of dough that has anti-yeast components, making it last even after a week. Of course you've got to reheat it if you've stored it for that long already, but I realize how great this pizza is for deliveries because the quality is kept in tact. 

Kuya Jeremy the owner, does the deliveries himself, and he caters to the Guadalupe/Banawa area for now. Naa ba'y plus points if gwapo ang mudeliver? :D I won't post his photos here, magpadeliver kayo! Wahaha!

Another thing I like is how you get to watch how your pizza is made because they prepare it in the counter. You get to see it from the preparation of the dough, to the sauce, the generous amount of toppings, right until it get's fed to the oven. Fun!

There you go!

Your pizza is ready in only 5-10 quick minutes. Perfect for hungry tummies! Attack!! :D

 The thing about Napoletana is it's very accessible because it's just along the main road M. Velez St. in Guadalupe, but it's quite easy to miss because there's a Mister Liempo in front of the store, right beside the sidewalk. So if you go looking for it, try to look for Mister Liempo and Pan de Manila instead. The address is 124 M. Velez St;, Guadalupe City.  Aaaand there's more, it's also super affordable, most of their pizzas will cost you only Php145-220, the most expensive being Prosciutto at Php295.

His store is like a pretty little secret for now as most of his regulars are composed of foreigners, but if you're looking for an affordable no-frills-just-great-pizza-kind-of-experience, you absolutely have to try the Napoletana Pizzeria and discover the difference! 

Like them on Facebook! https://www.facebook.com/napoletanapizzeria010814