“A patch of Naples on Maltese soil”
This is how many of the Italians who visited this restaurant have described Vecchia Napoli.
It is baked in the wood burning oven and then topped with succulent slices Prosciutto di Parma DOP, crisp rucola leaves and freshly grated slivers of Parmigiano Reggiano.
Here at Vecchia Napoli we have left no stone unturned to bring the very best of Neapolitan and indeed Italian Pizza to Malta. The flour for the pizza dough comes from Naples’ most respected mill and the mozzarella fior di latte is shipped from Italy each week.
As Gennaro would say