It’s like a temperamental child brought straight from Naples to the kitchen. It doesn’t like to be ignored or neglected! It wants the attention of the first person in to turn it on and the last person to leave to turn it off.

This oven has three heat sources:

Conduction (Conduzione)
The heat is transmitted to the pizza base thanks to the refractory stone, which perfectly retains its temperature after being preheated by the flame.
Convection (Convenzione)
Hot air circulates inside the oven, cooking the pizza evenly.
Radiation (Irraggiamento)
Radiant heat from the flame and the dome cooks the toppings and the edges rapidly.

The authentic pizza Napoletana is cooked in just 90 seconds, reaching a temperature of about 450 °C.
That’s why the role and dedication of the fornaio during service is so important: he carries 80% of the responsibility for making sure the pizza comes out perfect!

Limonami in Italian means kiss me with passion.
At Dolce Positano, through every pizza Napoletana we want to convey that same passion in the making of our dishes, with the goal that each guest feels cared for and senses our affection.