Masaniello

In Berlin, the Turkish have adapted the formula of the Italian pizza al taglio to dominate the take-away pizza stück (piece) vendors; stück comes pre-prepared on a thicker base and is heated on demand. For something altogether more authentic, head down to Masaniello – fans keep it a closely guarded secret. With its kitschy trattoria interior, outdoor decking and domed, wood-fired pizza oven, it is run by a family of true Neapolitans, whose regional pride is plastered all over the walls. They operate a menu of excellent pizzas, pastas and daily meat specials, options including lamb cutlets, Italian sausage and the occasional offal cut. They also boast a fantastic selection of freshly made antipasti – freshly sliced salumi (cold cuts), grilled and marinated vegetables and cheeses. But best of all, they offer the three true Neapolitan pizzas, as protected and guaranteed by the EU-wide ‘Tradition Specialty Guaranteed (TSG)’ status. These are the classic Marinara, Margharita and Margharita extra, which, at a slightly higher price, comes with the only true buffalo mozzarella from the DOC-protected marshlands of Campania. For these three beauties, the dough must be made from strictly controlled ingredients and it must be hand-kneaded, with no mechanical input. For those accustomed to the wafer-like base of Roman pizzas, a word of warning: the Neapolitan pizza is slightly thicker. It is flash baked in an oven at exactly 485°C for just over a minute, producing the deliciously soupy mélange of creamy mozzarella and tomato sauce in the centre of the pizza. Fold it horizontally to cradle the molten goods, or stick to knife and fork.