72 hours. Lots of amore. 72 hours. Lots of amore. 72 hours. Lots of amore. 72 hours. Lots of amore. 72 hours. Lots of amore.
72 hours. Lots of amore.
What makes a really good pizza? For us, the answer begins long before the dough goes into the oven. With the ingredients. With the craft. With time. And with people who do their job with passion.
A good pizza needs one thing
above all: standards.
STRADA DEL GOETHE was born in 2019 out of a love for Neapolitan pizza. Ever since, we have followed one simple idea: if we make pizza, we want to make it properly.
That's why we take our time with our dough, choose our ingredients carefully and work with products we would gladly put on our own plates. Because in the end, it's exactly these things that make the difference.
And still, things are allowed to stay relaxed with us. For us, pizza is not a solemn ritual but something that brings people together: ordering, sharing, toasting, laughing.
72 hours. No shortcuts.
Our dough gets time. And plenty of it. First our pre-ferment matures for 24 hours, then the individually portioned dough balls are allowed to rest for another 48 hours.
A blend of three different flours provides the right foundation. The result: an airy, aromatic crust, a wonderfully light dough and a pizza where you can really taste the difference.
Some things simply can't be rushed. Good pizza is definitely one of them.
Behind every pizza there is
a person.
Ciro knows his dough quite well. He knows when it is ready, when the oven has the right temperature and when a pizza has caught exactly the moment it needs to come out of the oven.
For him, pizza is a craft – but also a feeling. Every pizza is shaped by hand, topped and put into the oven with the same standards. No conveyor belt, no frills. Just dough, fire and a bit of Italian temperament.
And when Ciro nods with satisfaction, we know:
Questa è una buona pizza.
Gastronomie liegt bei
uns in der Familie.
Behind STRADA DEL GOETHE are Kathrin Wickenhäuser-Egger and Alexander Egger. Hospitality and hotel business have accompanied the family for many years – and the joy of bringing people together is simply part of it.
Besides STRADA DEL GOETHE, the Münchner Stubn is also part of their hospitality world. What connects all the projects is the aim of creating places where people enjoy coming together, eating well and feeling welcome. Because in the end, a restaurant is more than a kitchen and a dining room. It is the people who turn it into a place.