Dough that breathes for 48 hours.
We make pizza the Neapolitan way — few ingredients, a lot of patience, and a wood-fired oven at 450 °C.
What's in the oven
A short card that moves with the season — pizza, pasta, small plates and dessert.
The menu is being prepared. Back shortly.
Simple, and uncompromising
Burrata Italia is a family trattoria. We started with one oven, one dough recipe and a habit of never rushing anything.
The dough rests for two days. The sauce is cooked from whole San Marzano tomatoes. The mozzarella arrives fresh every morning — and that, mostly, is the whole secret.
Wood-fired
450 °C, ninety seconds, a crust with proper blisters.
From the market
We pick the vegetables and cheeses every morning, not once a week.
Made for the table
We cook for people who sit, talk and stay a little longer.
A table is waiting
Book ahead or just walk in — there's always room for one more plate.