Pizzeria 400 Gradi, Pizzeria in Napoli, Italy.
Pizzeria 400 Gradi is an Italian restaurant in Naples that specializes in pizza making with attention to dough preparation and fermentation techniques. The kitchen uses multiple flour types and employs extended resting periods to develop the dough.
Luigi Mangiapia founded this pizzeria after learning pizza-making techniques from an early age, bringing years of traditional craftsmanship to the operation. His hands-on training shaped the restaurant's foundation.
The place combines traditional Neapolitan pizza-making with modern techniques, presenting both classic and contemporary takes on Italian dishes. You can taste this blend of old and new methods in what arrives at your table.
The restaurant sits in a neighborhood that is accessible on foot if you are in the area. The best times to visit are during off-peak evening hours if you prefer a quieter dining experience.
The pizzas undergo a multi-stage resting process with different timing intervals that gives the dough lightness and fragrance. This layered approach is uncommon and demands careful kitchen planning and patience.
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