Gourmet pizza in Siena? Here, substance is key

In recent years, gourmet pizza has become a trend.

Doughs described as works of art, rare ingredients, spectacular toppings, huge 'cornicioni' (crusts), dishes designed to be photographed even before being eaten.

Okay. It has its audience. It makes sense.

But it's not the only way to make pizza.

In Siena, La Napoletana 2.0 has chosen a different path: not to be a gourmet pizzeria, but a Neapolitan pizzeria of substance.

Pizza shouldn't look like a painting

Here, pizza shouldn't look like a painting. It should be good.

The place is informal, straightforward, a neighborhood spot. The atmosphere evokes Naples, but without turning it into a fake set. It's a lively, simple, popular place.

The pizza is traditional: soft dough, natural 'cornicione', cooked in an electric oven, attention to ingredients and the final result.

We don't chase trends

We don't chase the trend of exaggerated 'cornicione'. We don't add ingredients just to make the pizza seem more important. We don't want to turn a dinner into a complicated tasting.

Our idea is simpler: to make a real Neapolitan pizza, in an environment where people can feel at ease.

If you're looking for gourmet pizza in Siena, there are probably other more suitable places.

If, however, you're looking for a pizza that focuses on substance, without too much fuss, La Napoletana 2.0 is a different choice.

Character, not gourmet

And perhaps today, this is precisely the most interesting thing: not wanting to be like everyone else.

In a world where many establishments chase each other, change style, and try to please everyone, a pizzeria can also stand out by clearly stating what it is not.

We are not gourmet. We are a neighborhood Neapolitan pizzeria. And we hold onto that tightly.

Read also La Napoletana 2.0: not gourmet, it's a real pizzeria.