Pizzeria Napotitana

Pizza House Nagagutu-tei

Pizza House Nagagutu-tei Pizzeria Napoletana Ryuzo Taniguchi, the owner and chef of Nagagutu-tei, was eager to make a pizza just same as one he ate at Naples, Italy. In 1998, he went to Naples and imported pizza oven (wood for fuel) from Italy and employed a pizza master from famous restaurant in Naples. Then Pizzeria Napoletana has started and opens the next next door of Nagagutu-tei. 　Of course, ingredient of pizza dough is imported and he and his Italian cook had tested again and again how to make real Neapolitan pizza here in Kyoto before Pizzeria opened.
	Anyway, try and taste our pizza then you will see how different from other pizza around. We have variety of toppings and even sauces. 　Here Pizza House is easier and brighter than the Restaurant so you can be more relaxed and enjoy water view from the window.
	Address	100m East of Reisen-dori and Kawabata-dori, Sakyoku, Kyoto, Japan
	TEL	075-751-1117
	seats	37 seats (1 party room for 10 seats)
	Parking	available (2 cars) 1st floor of the building
	Holiday	every Monday
	Open	12:00pm-3:00pm 5:30pm-0:00am

A part of Menu
*Pizza*　You'll see what a Neapolitan pizza is really like.
Margherita	Mozzarella and basil with tomato sauce	1,500
Alle Melanzane	Mozzarella and eggplant with tomato sauce	1,600
Mimosa	Mozzarella, ham, corn, fresh cream	1,600
Quattro Formaggi	quartet cheese of Mozzarella, Gorgonzola, Parmigiano, Cream cheese	1,800
Al Prosciutto e Rucola	Mozzarella, prosciutto and rucola	1,800
Bismark	Mozzarella, ham, sunny-side-up of egg with tomato sauce	1,800
Nagagutu-tei	Mozzarella, petit tomato, mushroom, clam, anchovy and olive	2,000
DUE GUSTI You can select two different topping for 1 pizza!! （Price is 1/2 price of each choice of pizza + \100）
*Alla Carta*　nice side dish with pizza
Antipasto Misto	three kind of antipasto	500
Seafood Salad	variety of seafood with Italian dressing	800
*Roast* 　Natural fire frame will be good for roast, too
Scampi	Fresh-water shrimp	1,000
Lamb	lamb meat	1,000
Chicken	chicken of local production	800
*Pasta* Enjoy famous spaghetti of Nagagutu-tei
Spaghetti for the day	Chef's choice of spaghetti for the day	1,000
*Dessert*　Home made desserts
Panna cotta	Pudding with cream and brandy	450
Tiramisu	coffee taste cheese cake	450
Set meal option　Ordering a set below with a pizza or a spaghetti, you can get more and save more.
A set	antipasto(3 kind)+salad	700UP
B set	antipasto(3 kind)+dessert+one drink	900UP
C set	dessert+one drink	500UP
D set	salad+dessert+one drink	700UP
E set	antipasto(3 kind)+salad+dessert+one drink	1,000UP

*prices are as of Feb.1st 1999.

Interview to the pizza master
Angelo from Naples, Italy is now working for Nagagutu-tei as the pizza master chef.
Q:	What is the most difficult point to make pizza?
A:	There are three points so far. First of all, it is the most important to make dough for pizza. The fermentation is so delicate for climate. Next point is to make pizza in shape. Using fingers and palm, press center of circle but never push its edge, otherwise, you lost pizza's edge, which is the life line of pizza. Then baking. Put wood chips into oven to make temperature higher quickly then flames tell me it is time to put pizza in. It will be done in a few minutes.
Q:	You fuels woods into the oven, don't you? Is it easier to use an elecritic oven ?
A:	It is difficult to push up its temperature in such a short time as wooden fueled oven. I can control this type of oven more easily and delicately than electric one.
Q:	I see. By the way, how do you like Japanese food?
A:	I like it. Japanese dishes taste light and don't spoil its natural flavor. It is like Neapolitan way. Shabu-shabu is the best so far.
Q:	Don't you miss Naples?
A:	Yes. I miss my daughters and wife. However, I have made a lot of friends here in Japan since I came. So I am not so lonely and enjoy Kyoto life.
Angelo relied my questions sincerely and friendly. He has just started to study English and Japanese since he came here but he speaks well enough to communicate with.