Špica. Restavracija. Pizzeria. Bar.

PIZZERIA

PIZZA IS LIKE SEX – WHEN IT’S GOOD, IT’S REALLY GOOD, AND WHEN IT’S BAD … IT’S STILL PRETTY GOOD.

Neapolitan pizza, known around the world as pizza napoletana, is certified as a Traditional Specialty Guaranteed (TSG) in Europe, and the art of its making was included in the UNESCO List of Intangible Cultural Heritage. We respect Italian history so we only use first-class ingredients from Italy. We are creating our own story, so we only add the highest quality Slovenian ingredients. We allow our pizza dough to ferment for 48 hours. When ready, the pizzas are baked at well over 400 oC in just over one minute...

Our pizzas aren’t burnt; they are freckled with spots of different shapes and sizes because they are NEAPOLITAN PIZZAS.

Our pizzas are not perfectly round as the dough is hand-stretched first on the counter and then again on the racket because they are NEAPOLITAN PIZZAS. Our pizzas won’t ever give you that heavy feeling in the stomach because they are NEAPOLITAN PIZZAS.

Please don't change them, add your own toppings, or try to turn them into something they are not – our NEAPOLITAN PIZZAS WILL BE GREATLY OFFENDED!

Legend

PDO – Protected Designation of Origin (D.O.P. – in Italian)
PGI – Protected Geographical Indication
PECORINO ROMANO – hard, salty, aromatic cheese made with sheep's milk, which has been known since Roman times.
MANGALITSA LARDO, by Cigoj Farm – seasoned pork back fat, known to have many nutritional properties and positive health effects. It contains less bad holesterol and is considered a gourmet speciality.

'Posmodula' is an old Slovenian dish that housewives made for children while baking bread. Children couldn't wait for the bread to be ready so the housewives rolled out a piece of dough thinly, coated it with various spreads, herbs, 'zaseka' (minced and seasoned lard), and baked it quickly. The name 'posmodula' or 'posmojevka' originates from the area of Kranj.