Semola Pizzeria

Semola's food philosophy centers on a single principle: authentic Italian pizza made the right way. This commitment begins with the foundation—the dough. Using semolina flour and a long fermentation process, the pizzeria creates a base that honors Italian tradition. This extended fermentation develops complex flavors and creates the ideal texture that characterizes great pizza: a crust that's crispy and slightly charred on the outside while remaining tender and airy within, with that characteristic chew that comes from properly developed gluten.

The quality of the dough would mean little without equally impressive toppings, and Semola doesn't disappoint. The pizzeria imports key ingredients directly from Italy, ensuring authenticity in every bite. The fior di latte—fresh mozzarella—provides the creamy, milky base for many pizzas, while the Parma ham brings the delicate, sweet-salty flavor that only proper prosciutto can deliver. These aren't substitutions or approximations; they're the real Italian products that make the difference between good pizza and exceptional pizza.

The menu balances classic preparations with creative signatures. The Margherita, available as part of a lunch special with a drink, showcases the quality of the basics—tomato sauce, mozzarella, basil, and olive oil on that perfect crust. It's a benchmark pizza that reveals the pizzaiolo's skill and the quality of the ingredients.

The signature pizzas demonstrate creativity within the Italian tradition. The Crudo & Burrata combines the delicate flavor of prosciutto crudo with the luxurious creaminess of burrata cheese, creating a pizza that's both elegant and satisfying. The Tartufata brings truffle into the equation, adding earthy depth and a touch of luxury to the pizza format. The pistachio pizza represents a more adventurous direction, incorporating the distinctive flavor of pistachios in a way that respects Italian culinary sensibilities.

For vegetarians, Semola offers thoughtful options beyond simply removing the meat. The Verde celebrates fresh vegetables and greens, while the Orto (meaning 'garden' in Italian) creates a satisfying plant-based pizza that doesn't feel like a compromise. These vegetarian offerings demonstrate that pizza can be just as flavorful and satisfying without meat, when the vegetables are quality and the combinations are well-conceived.

The pizzeria also features a 'pizza of the moment'—rotating specials that allow the pizzaiolo to experiment with seasonal ingredients or creative combinations. This keeps the menu dynamic and gives regular customers something new to try alongside their favorites.

Beyond the main event, Semola offers classic Italian desserts. The Tiramisù provides the traditional ending to an Italian meal—layers of coffee-soaked ladyfingers and mascarpone cream, properly executed. For those seeking something more playful, the Nutella pizza transforms the beloved chocolate-hazelnut spread into a warm, indulgent dessert that's particularly popular with younger diners.

The cooking technique deserves mention—each pizza is baked at high heat, creating the characteristic leopard-spotted crust that indicates proper Neapolitan-style cooking. The pizzas emerge from the oven with edges that are puffed and slightly charred, centers that are cooked through but not dried out, and toppings that are heated perfectly without being overdone.

Portion sizes are generous, with pizzas substantial enough to satisfy as a complete meal. The pricing, ranging from €10 to €20, represents excellent value for the quality and authenticity you're receiving. This isn't mass-produced pizza or a quick approximation of Italian food—it's the real thing, crafted by someone who knows the tradition and respects it.

The Italian pizzaiolo brings not just technical skill but also the cultural knowledge that comes from growing up with this food tradition. His expertise is evident in every aspect—from the dough handling to the topping distribution to the timing of the bake. This isn't someone who learned pizza-making from a manual; it's someone who carries the tradition in his hands and his instincts.