A master class on cooking pizza under the strict guidance of the maestro - Luigi Marra. Guys...we are so excited! Luigi has been making pizza every day for the past 30 years, and HOW masterfully he kneads the dough, you can just watch endlessly. This is a magical action, a ritual, it is unrealistic to repeat. Now I understand why Neapolitan pizza is the main culinary attraction of this colorful city. After this master class, I will no longer be able to buy pizza in Estonia, especially since what is sold here can hardly be called pizza. The secret to making real pizza is in the many details. You can bake pizza only in the oven and at a temperature of 495 degrees. The diameter of the pizza should not exceed 28 - 31 cm. The recipe for Neapolitan pizza dough is simple, it consists of 5 ingredients: 160 g flour, 70% water, 3% salt, 3% olive oil and 2% fresh yeast. But believe me, no matter how hard we tried to repeat the sleight of hand of the master, we never managed to bring the dough to

Obligatory activity in Naples. The central restaurant and luigi's attention the best. The first part is about making the pizza dough step by step with the ingredients. You realize how tame it is to make traditional pizza. After a delicious appetizer, you move on to creating pizza that you later eat. Hunger does not pass.

Was great! The boss, Luigi, was personally as a teacher at the lessons - was super professional, patient and with a sense of humor. Has very good knowledge of the kitchen and does his job with heart and soul. Luigi told us a lot about Neapolitan cuisine. The location is just as great, furnished with a lot of interesting details and you feel at home with "Mommy". I can only recommend it!