When it comes to pizza, nothing quite compares to the classic Neapolitan style. Originating from Naples, Italy, this pizza variety has captured the hearts (and taste buds) of food enthusiasts worldwide.

Pizza Posto have a bold statement on their website “Our authentic Neapolitan style Pizza are made from slow rising multicereal dough and blast baked in our clay ovens”

So lets delve into this and find out what makes an authentic Neapolitan pizza and why Pizza Posto’s pizza’s are so good!

Their Neapolitan pizzas start with a meticulously crafted dough. They allow it to rise slowly over 24 to 48 hours, ensuring optimal fermentation. This extended fermentation period develops complex flavours and a light, airy texture.

Their dough isn’t your typical all-purpose flour mix either. Instead, they use a blend of high-quality multi cereal flours. This combination adds depth to the crust and enhances its nutritional profile.

The slow rise allows enzymes to break down starches, resulting in a soft, chewy crust. It’s the perfect canvas for their flavourful toppings.

Neapolitan pizza owes its character to the iconic wood-fired clay ovens. These ovens reach scorching temperatures (around 800°F or 427°C), creating the ideal environment for rapid baking and at Pizza Posto, the pizzas are blast baked in their clay ovens! The magic happens in just 60 to 90 seconds. The intense heat locks in the flour’s natural flavours and moisture, preventing sogginess. The result? A crust that’s crisp on the outside and tender inside.

The clay oven’s direct flame causes beautiful charred spots and blistering on the crust. It’s a visual testament to authenticity. And the taste, well that’s just dreamy and cheesy!

As I descended the stairs into Pizza Posto at their Nicholson Street’s eatery, I was taken aback by the sheer size of the place. Nestled in the heart of Edinburgh, this unassuming gem boasts an inviting atmosphere that immediately put me at ease.

The downstairs seating area is where the magic happens. The staff thoughtfully arranged all patrons here, creating an intimate vibe that resonates with both locals and visitors alike. It’s easy-going, laid-back, and exudes a friendly charm—a rare find in bustling city centres.

The true stars of Pizza Posto are its staff (ok the pizza comes a very very close second). From the moment I stepped in, they were attentive, helpful, and omnipresent. Whether you’re pondering your pizza choices or need an extra napkin, they’re there, ready to assist. Their warmth and efficiency elevate the dining experience.

Now, let’s talk about the food. My dining partner and I dove into two delectable sides and two mouthwatering pizzas. The portions were generous, leaving no room for dessert (a testament to their flavours!). But fear not—the menu is a delightful maze, and navigating it is a breeze.

Red Base Pizzas: These classics come adorned with rich San Marzano tomato sauce

White Base Pizzas: these are Fior de latte pizzas

Speciali Della Casa: Francesco’s Special pizzas for those who dare to explore - there’s a Cream of Pistachio base with fresh bufala and pistachio-infuded mortadella.

Rather than named, the pizzas are all numbered cutting out the need to attempt your best Italian pronunciation! There are loads of additional toppings you can add to your pizza too and Pizza Posto don’t stop at pizzas. Their small bites and sides are perfect for sharing.

Small bites - Fiori de Zucca (£9.00) - These edible blossoms, harvested from zucchini plants, offer a delicate flavour and unique texture. Their fried courgette flowers paired with ricotta mousse, fresh basil, pesto, tomato and chilli sauce, and a zesty touch of lemon. While it may seem unusual to find this item on a menu, it’s a delightful surprise that I’ve enjoyed multiple times.

Traditionally, zucchini blossoms are stuffed with ricotta, but their version takes a different approach. Instead of filling the flower, they serve the ricotta as a condiment directly on the plate leaving the flower empty inside. Definitely a surprise when you bite into it!

Zucchine Fries (£5.00) - These crunchy veggie fries make a perfect guilt-free snack or side dish. Crispy on the outside but soft and flavourful inside.

Pizza Rosse - San Marzano Tomato Base No5 Fior di latte, rocket, parma ham, burrata, parmigiano and basil (£15.00). The combination of these ingredients created a harmonious balance: the sweetness of the tomato base, the creaminess of the cheeses, the saltiness of the ham, and the freshness of the rocket and basil. Each bite promised a delightful dance of flavours—a true celebration of Italian cuisine! The burrata was fresh and was thoroughly smothered across the pizza!

Pizza Bianche - Fior de latte White Base No11 Provolone, gorgonzola dolce, parmigiano, mozzarella di bufala (£14.00)

Together, these ingredients create a symphony of tastes: the creaminess of the Fior di Latte, the tanginess of Provolone and Gorgonzola, and the umami kick from Parmigiano. The crust serves as the canvas, allowing these flavours to shine. Whether you’re a cheese enthusiast or seeking a unique pizza experience, the Pizza Bianche promises a delightful journey for your taste buds!

To compliment our pizzas, Menebrea Shadys quenched our thirst! Beer and pizza’s are a marriage made in foodie heaven!

Neapolitan pizza embodies the essence of Italian tradition—a harmonious blend of quality ingredients and time-honoured techniques; and if you are in search of a little bit of Naples right in the heart of Edinburgh, then Pizza Posto is your pizza destination.

Bon appétit!

THINGS TO NOTE ABOUT PIZZA POSTO

They do cater for vegetarians, have limited dishes for vegans and do not offer gluten free pizzas but do have a small range of dishes that are gluten free.
They are wheelchair accessible.
They are not dog friendly.

Pizza Posto 16 Nicolson St, Edinburgh EH8 9DH www.pizzaposto.co.uk

My Spoon Award : Gold Spoon 9/10

I was invited by Pizza Posto to review their menu.

Food and drink were complimentary but the views are very much my own.

TartanSpoon is an Award-winning blog that brings you reviews and recommendations on the very best places to eat, drink and stay in Edinburgh, Scotland and beyond.

Adele is a writer, reviewer, judge and panelist living in Edinburgh. She sits on the Committee for the Guild of Food Writers (Scottish Events), is a Great Taste Judge for the Guild of Fine Food, Scottish Bakers and a Judge for the Gin Co-operative awards.

Should you wish to work with, invite or collaborate with TartanSpoon, please email tartanspoon@yahoo.co.uk

FOOD : Authentic Neapolitan Style Pizza at Pizza Posto, Edinburgh