[Osu, Nagoya] Solo Pizza Napoletana da Piccolo, a Pizza Made by a World Champion in Naples, Italy

​Solo Pizza Napoletana da Piccolo is a popular restaurant with a long line of customers in Osu, Naka-ku, Nagoya City. This is the restaurant of Akinari Makishima, who trained in Naples, Italy, and became the world champion of "Pizza Napoletana S.T.G." in 2010. You can enjoy authentic pizza baked in a stone oven by a chef's with proven skills.

We will report on the charm, commitment, and recommended dishes of Solo Pizza Napoletana da Piccolo!

Italian-like atmosphere
Inside the self-service restaurant

Solo Pizza Napoletana da Piccolo is located about a five-minute walk from Exit 8 of Kamimaezu Station on the Tsurumai and Meijo subway lines. Walking down Higashi-Ninomon-dori avenue, one comes upon the brown and red exterior of the restaurant, which is decorated with precious colors.

The restaurant is open to the public with outside seating.

Solo Pizza Napoletana da Piccolo is a self-service restaurant. Order at the counter just inside the restaurant and then take a seat. In addition to pizza, there are many side dishes, cakes, and a plenty of gelato.

The restaurant has a first floor and a second floor and can accommodate up to 120 people. There is often a line on weekends, but on weekdays you can find a seat relatively easily.

The second floor has comfortable sofa seats.

I like the stylish atmosphere you see in foreign dramas.

Incidentally, "Solo Pizza Napoletana" is not only available at the main restaurant in Osu, but also at the Yaba and Nagoya Station branches. "Da Piccolo" after "Solo Pizza Napoletana" is the Italian name of the manager. In this way, the Italian name of the manager of each store is used as the store name.

"Craftsman system" to maintain reliable quality
Commitment to reproduce the authentic taste and price

At Solo Pizza Napoletana da Piccolo, they take great care to provide the authentic taste of Naples. First of all, they have the same stone kiln as in the real place. The pizza is cooked by the heat from the wood fire that rotates around the inside of the oven.

inside the kiln

There is firewood on the left side, and pizza is placed on the right side to bake.

They bake the pizza while spinning it in the kiln.

One of our specialties is the "Pizza Craftsman Certification System". Mr. Makishima, a world champion Neapolitan pizza chef, teaches the correct method and technique, and the approved chefs bake high quality pizza.

With brilliant hands, the pizzas were moved quickly and were ready in a matter of two to three minutes!

Another commitment is "Taste and price are all authentic Neapolitan style".

Locally, Neapolitan pizza is as common as ramen noodles or rice balls are to the Japanese. It is low-priced, and it is common to eat one whole pizza per person. "We want people to enjoy Neapolitan pizza in the same casual way in Japan," says Mr. Kato, "so we offer high quality pizza at a surprisingly low price".

The standard "marinara" costs a whopping 550 yen per piece (in case of dine-in). Measuring approximately 27 centimeters, it is large enough for one person to eat.

“Pizza is not something you eat on special occasions,” but an everyday food loved by the common people. Come to Solo Pizza Napoletana da Piccolo and experience the atmosphere.

Solo pizza napoletana da piccolo
Carefully selected staff! Recommended menu

From here, we will introduce the recommended menu that we asked the staff of Solo Pizza Napoletana da Piccolo!

World Championship Winner Pizza "Margherita Extra"

Margherita extra ¥1,188 (tax included)

In 2010, Mr. Makishima won the world championship for Margherita Extra. Mozzarella cheese made from water buffalo milk, tomato sauce, and basil make this super standard and most popular item.

The combination of tomato, basil and mozzarella cheese is irresistible. If you come to Solo Pizza Napoletana da Piccolo, you should definitely try this first!

A Neapolitan tradition! Simple but delicious "Marinara"

Marinara ¥550 (tax included)

Pizza is a Neapolitan tradition and a popular local dish. It is a simple pizza with tomato sauce, oregano and garlic. It is simple, but packs a punch with its strong seasoning and garlic flavor.

The pizza dough of Solo Pizza Napoletana da Piccolo is made with authentic Neapolitan flour and aged for 24 hours. The firm and chewy dough fills your mouth with the flavor and sweetness of the flour the more you chew.

Solo Pizza Napoletana da Piccolo has a wide variety of side dishes. In this issue, we will introduce four fried foods among them. In Naples, fried foods is a standard "something to eat while waiting for the pizza to come".

"Arancini" fried tomato sauce risotto

Arancini ¥275 (tax included)

Deep fried risotto in saffron and tomato sauce. Mozzarella cheese is in the middle, and the aroma of tomatoes and cheese makes this dish happy.

Neapolitan croquette "Frittatina"

Frittatina ¥275 (tax included)

Pasta croquettes based on béchamel sauce, a type of white sauce. It is a Neapolitan specialty with green peas. The firm yet gentle flavor of the béchamel sauce is irresistible.

"Genovese" with delicious stewed meat sauce

Genovese ¥ 363 (tax included)

Croquettes with a braised pork and onion sauce and penne-like pasta called "rigatoni". The robust flavor and umami of the meat will spread in your mouth.

Potato croquette "Croquette"

Croquette ￥275 (tax included)

Potato croquette with mozzarella cheese. Potatoes and cheese are a perfect match. Definitely delicious!

Solo Pizza Napoletana da Piccolo also offers handmade gelato. The gelato is made by staff who studied in Bologna, Italy, a region famous for its gelato.

Handmade "gelato" that pursues the authentic taste

Gelato Triple ¥539~ (tax included)

From the many flavors, select pistachio, blood orange, and rich vanilla milk. Pistachio has a rich flavor, and blood orange has a refreshing sweetness and a refreshing taste. Vanilla milk is rich as the name suggests!

There are single, double, and triple gelatos, and you can choose whichever you like, whether it's a cup or a homemade cone.

"Cappuccino" brewed by a coffee barista

Cappuccino ¥308 (tax included)

After dinner, we had coffee. I had a cappuccino with milk on top of a strong espresso coffee.

In authentic Italy, there is a complete separation between the person who specializes in baking pizza and the barista who makes the coffee. Solo Pizza Napoletana da Piccolo also employs this style. The cappuccino here was also brewed by a barista who studied at KIMBO, a Neapolitan coffee maker.

In every corner, you can feel the respect and commitment to the real Napoli at Solo Pizza Napoletana da Piccolo. Please visit there to feel the Italian atmosphere and taste the high quality pizza.