La Bufala Pizzeria within the Parthenope Restaurant in Ball Street, Paceville, has invested in the latest generation Neapolitan pizza oven, the only one of its type in Malta.
The wood oven is made up of a clay brick circular base with a cupola made of refracting material to maintain the temperature.
La Bufala Pizzeria serves some 30 mouth-watering pizzas, including the popular Margherita, Capricciosa, Calzone and Funghi, as well as the very latest Neapolitan pizzas Elica, Tronch-etto, A Rezz and Racchetta. There is even a pizza with Nutella and strawberries topping.
Apart from the baking technology, the pizzeria uses high-quality ingredients, includ-ing flour from Naples and fresh buffalo mozzarella produced by the eponymous company here.
The typical Neapolitan pizza has a diameter of around 35cm with an upraised outer circum-ference. Its ingredients include fresh peeled tomatoes, buffalo mozzarella DOC and cured mozzarella.
Master pizza chef Giorgio Boccia has made a name for himself for his artistic pizzas.
The Tronchetto is a tubular closed pizza full of ricotta cheese and mozzarella, wrapped in Parma ham and surrounded with rucola and cherry tomatoes, while the Elica is a star-shaped pizza with five different ingredients of your choice.
The A Rezz has eggplant, sausage, Provolone cheese, oil and fresh basil.
The Parthenope Restaurant, which opened in May, is a genuine Italian restaurant with Italian chefs cooking a wide variety of regional cuisine, from the Bistecca Fiorentina to Caprese and Amalfi salads, Ischia rabbit and stuffed fish tortellacci.
One can stop by at Parthenope Restaurant for a drink and some typical Italian nibbles.
On Wednesdays there is live Italian music and karaoke.
The restaurant offers a take-away service, a personal pick-up and collect service in a classic Ape Calessino, and show cooking and wine-tasting events with the best Campagna wines.
For more information and to make a reservation call 2122 3333 or visit www.parthenoperestaurant.com.