The Chef
One obsession: finding, in Jerusalem, the taste of a Naples pizza.
It started with a disappointment. I've always been passionate about pizza, and I never found here the taste that had marked me. Rather than complain about it, I went looking for it myself.
I trained myself, but not just any way: I studied the rules of the Neapolitan pizza world championships and recreated, oven after oven, the recipes of the champions. Hundreds of doughs. Plenty of failures before the good ones.
Today nothing is left to chance. The dough ferments slowly, 24 to 72 hours, and that is what makes all the difference. The tomato sauce is fresh, made in-house. The pesto is a true Genovese, crushed in a mortar, never blended. The cheeses come from France, the olives are Moroccan and naturally aged, without a single additive.
And I come and make it at your place, in front of your guests.