#Japan #Tokyo #Pizza Contemporanea #Mamma Pasta #Pappa Pasta

Introducing Pizza Contemporanea

In a culinary twist that is making waves across Italy, the contemporary Neapolitan pizza, known as Pizza Contemporanea, has finally reached Japan. Available at Mamma Pasta and Pappa Pasta, both operated by Giro Restaurant System Co., this modern pizza promises a unique taste experience that is captivating food lovers.

The most striking feature of Pizza Contemporanea is its lofty and airy crust, or cornicione. Each bite offers a delightful crunch, while the inner dough remains chewy and juicy, creating a perfect balance of textures. The combination of tomatoes and cheese works harmoniously to ensure that every mouthful is enjoyable, making it a dish that keeps you coming back for more. As this pizza trend sweeps through Italy, it has garnered attention from food media, heralded as a new wave in Neapolitan pizza that is now gaining popularity worldwide.

The Evolution of Pizza

Originating from Naples in the 2000s, Pizza Contemporanea has skyrocketed in fame over the last decade. Its preparation deviates significantly from traditional Neapolitan pizza. Utilizing longer fermentation and high-hydration dough, the cornicione rises beautifully, resulting in a light and toasty crust that stands out. Innovative techniques embraced by young pizzaiolos in Naples have transformed the pizza landscape, earning it features in culinary circles as a must-try.

Mamma Pasta and Pappa Pasta adopt this modern technique faithfully, using a specialized flour called “Nuvolla Super” developed by Caputo, a mill with over a century of history in producing flour for Neapolitan pizza. This flour is specifically optimized for long fermentation and high hydration, contributing to the unique mouthfeel of the pizza.

How to Enjoy Pizza Contemporanea

To preserve the integrity of the airy cornicione, it is customary in Naples to cut the pizza using scissors. This method ensures that the structure is not compromised, allowing diners to fully appreciate the texture. As the server brings the hot pizza to your table, expect to hear the satisfying crisp sound as the scissors slice through the crust, releasing the airy dough inside. Pairing the fluffy edge with the chewy center makes for an unparalleled experience.

Once served, you can indulge freely—tear off a piece, or elegantly enjoy a slice as it was meant to be savored.

Exclusive Menu Items

The Pizza Contemporanea menu at Mamma Pasta and Pappa Pasta features:

• - Stracciatella: 2,530 yen (tax included) with tomato sauce, creamy stracciatella cheese (a mix of mozzarella and fresh cream), and fresh basil.
• - Cinque Formaggi: 2,530 yen (tax included) with mozzarella, smoked scamorza, gorgonzola, taleggio, grana padano, and basil.

Both dishes reflect the contemporary approach while staying true to the heart and soul of traditional Italian cuisine.

Locations for a Taste of Pizza Contemporanea

You can enjoy this delightful pizza at the following locations:

• - Mamma Pasta Hanamigawa: 043-272-8008, Chiba, Japan
• - Mamma Pasta Fuchu: 042-368-2340, Tokyo, Japan
• - Mamma Pasta Grande Adachi-Shimane: 03-3859-5770, Tokyo, Japan
• - Pappa Pasta Mitaka: 0422-33-0262, Tokyo, Japan
• - Pappa Pasta Ichikawa: 047-338-8824, Chiba, Japan
• - Pappa Pasta Kounandai: 045-831-1196, Yokohama, Japan

Please note that all locations are closed on Mondays, and will have special hours on public holidays.

Experience the horizon of Neapolitan pizza yourself and join the growing trend as we eagerly await your visit at Mamma Pasta and Pappa Pasta!

For more information, check their official websites:

• - Mamma Pasta
• - Pappa Pasta