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Water and flour, a pinch of salt, a spoonful of tomato, a sprinkling of oil, a handful of Fior di Latte and you're done. This was the beginning! We are between the seventeenth and eighteenth centuries until the definitive recognition of the "Pizza Margherita", whose name is that of the queen and wife of Umberto I who visited Naples in 1889. Since that day more than a century and generations of pizza chefs have succeeded one another over the decades, from father to son, inexorable, like a river in flood. The Neapolitan pizza school is now known throughout the world and like all arts, over time, it has evolved under the pressure of the younger generations, the arrival of new and special flours, technology and, why not, global communication . divide it into 4 parts and it's more emotional
Water and flour, a pinch of salt, a spoonful of tomato, a sprinkling of oil, a handful of Fior di Latte and you're done. This was the beginning! We are between the seventeenth and eighteenth centuries until the definitive recognition of the "Pizza Margherita", whose name is that of the queen and wife of Umberto I who visited Naples in 1889. Since that day more than a century and generations of pizza chefs have succeeded one another over the decades, from father to son, inexorable, like a river in flood. The Neapolitan pizza school is now known throughout the world and like all arts, over time, it has evolved under the pressure of the younger generations, the arrival of new and special flours, technology and, why not, global communication . divide it into 4 parts and it's more emotional
Water and flour, a pinch of salt, a spoonful of tomato, a sprinkling of oil, a handful of Fior di Latte and you're done. This was the beginning! We are between the seventeenth and eighteenth centuries until the definitive recognition of the "Pizza Margherita", whose name is that of the queen and wife of Umberto I who visited Naples in 1889. Since that day more than a century and generations of pizza chefs have succeeded one another over the decades, from father to son, inexorable, like a river in flood. The Neapolitan pizza school is now known throughout the world and like all arts, over time, it has evolved under the pressure of the younger generations, the arrival of new and special flours, technology and, why not, global communication . divide it into 4 parts and it's more emotional
TRADITIONAL NEAPOLITAN PIZZERIA, 1st IN BELGIUM AND 5th IN EUROPE FROM 2020
La Pizza è Bella offers the experience of 100% traditional Neapolitan cuisine in Antwerp. Everything is done to recreate the flavors of the southern Italian city: all fresh products come from local producers in Campania, and everything is homemade. Chef Giuseppe Cristaldi has 20 years of experience in renowned restaurants in Naples and is the third generation of a family of Neapolitan pizza chefs. He came to Antwerp to bring the experience of Neapolitan cuisine.
TRADITIONAL NEAPOLITAN PIZZERIA, 1st IN BELGIUM AND 5th IN EUROPE FROM 2020
Water and flour, a pinch of salt, a spoonful of tomato, a sprinkling of oil, a handful of Fior di Latte and you're done. This was the beginning! We are between the seventeenth and eighteenth centuries until the definitive recognition of the "Pizza Margherita", whose name is that of the queen and wife of Umberto I who visited Naples in 1889. Since that day more than a century and generations of pizza chefs have succeeded one another over the decades, from father to son, inexorable, like a river in flood. The Neapolitan pizza school is now known throughout the world and like all arts, over time, it has evolved under the pressure of the younger generations, the arrival of new and special flours, technology and, why not, global communication . divide it into 4 parts and it's more emotional
Every visit to our pizzeria is a journey into taste, an experience that tickles the senses and celebrates the excellence of pizza in a gourmet key.
In our gourmet pizzeria, each pizza is a work of culinary art, born from passion and dedication to high quality. We carefully select only excellent ingredients, coming from small local and international producers, to guarantee an unparalleled gastronomic experience
Our special flour, a unique mix that includes ancient varieties and niche grains, is the basis for a naturally leavened, light and digestible dough. The tomato, sweet and juicy, and the Fior di Latte, creamy and stringy, blend in perfect harmony with exclusive gourmet ingredients.
9 PM Night Magic
1 PM Something New
6 PM Aperitif Moment
"A Memorable Dining Experience"
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- Culinary Chronicles
"Fresh, Flavorful, and Fantastic"
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- Eat.com
"A NIGHBORHOOD GEM"
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- Foodie Feed Mag
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