Pasta Fresca Thảo Điền

Recognized by UNESCO as Intangible Cultural Heritage, Neapolitan pizza making (*Arte del Pizzaiuolo*) and handmade *Pasta Fresca* rely on time-honored fermentation and fresh dairy craftsmanship.

Long Cold-Fermented Dough & 450°C Wood-Fired Ovens

• 24–72 Hour Cold Fermentation: Slowly fermented Tipo 00 flour dough develops complex wheat aroma and high digestibility.
• Airy Cornicione Crust: Baked for just 60–90 seconds at 450–485°C, creating the signature blistered "leopard-spotted" rim (*cornicione*) that is crisp outside and pillowy within.

• Cutting the Burrata: Slice open fresh burrata right before eating so the creamy stracciatella interior spreads evenly across every slice.
• The Neapolitan Fold: Because true Neapolitan pizza has a soft, tender center, fold the tip slightly inward (*a portafoglio*) to hold the warm tomato sauce and melted cheese.
• Crust Dipping: Tear the blistered *cornicione* crust to dip into extra-virgin olive oil, garlic-chili oil or pasta sauce.