The BESTIA offers real Neapolitan pizza making it one of only six AVPN-certified pizzerias in the whole of Germany. The Associazione Verace Pizza Napoletana (AVPN), the guardians of Neapolitan pizza purity, meticulously monitor the production of the original pizza. In December 2017, it was declared a UNESCO World Heritage Site.
270 grams of dough, maximum diameter 35 centimetres. The BESTIA team bakes the dough for the perfect Neapolitan pizza just like 200 years ago: Type 00 flour, a little yeast, sea salt and water. The dough for the Neapolitan pizza ferments for 24 hours. This makes it more digestible and gives it its unmistakable consistency. The dough is gently kneaded to shape. Brushed with tomato sauce and topped with a few selected ingredients, the pizza is then baked at over 450 degrees for 60 - 90 seconds in Stefano Ferrara's handmade dome oven.
The Vera Pizza Napoletana arrives on your plate soft in the centre and with a fluffy, light, browned crust that bubbles when baked. Fresh San Marzano D.O.P. tomatoes, fior di latte from Agerola, buffalo mozzarella from Campania, Taggiasche olives from Liguria, Parmigiano Reggiano.
All ingredients come from the region around Naples in accordance with AVPN regulations and are freshly prepared for you at BESTIA. A visit to BESTIA is like a reminder of your last perfect holiday in Italy. Odour, taste, emotion.
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