Napoli on the Road
Classic & seasonal recipes for Neapolitan-style pizza plus antipasti, desserts & drinks
- Publisher's listprice GBP 22.00
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11 134 Ft (10 604 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 15% (cc. 1 670 Ft off)
- Discounted price 9 464 Ft (9 013 Ft + 5% VAT)
11 134 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Ryland Peters & Small
- Date of Publication 11 March 2025
- Number of Volumes on FSC paper
- ISBN 9781788796446
- Binding Hardback
- No. of pages176 pages
- Size 254x200 mm
- Weight 1012 g
- Language English
- Illustrations 80 col photographs 694
Categories
Short description:
Delicious recipes for modern seasonally inspired, Neapolitan-style pizza from 'The World's Best Pizza Maker'.
MoreLong description:
Recipes for seasonally inspired, Neapolitan-style pizza from 'THE WORLD'S BEST PIZZA MAKER'.
BREAKING NEWS! ?Forget Naples. The world?s best pizza is made in Chiswick.? ? The Times
?Worlds? best pizza chef is based in London, according to the ?Michelin Guide for Italian Food?? ? Daily Mail
Michele Pascarella, founder of 'Napoli on the Road', was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and best pizzeria in the UK and in Europe in 2024.
Michele is a ?pioneer of contemporary pizza making? and his win is a testament to how he pushes the boundaries of pizza-making innovation: ?It?s not just about crafting the perfect dough or finding the finest ingredients; it?s about the artistry and passion that goes into every slice?? so says the pizza visionary.
Originally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London. Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers.
The book offers 65 delicious recipes for pizza, organised by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy ? the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.
Inspiring debut... Pizza lovers will be thrilled ? Publishers Weekly
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