The particular recipe inspired by New York that captivates tourists in Punta del Este

Their black masswith just the right crispiness and with ingredients that have the right marine touch -cured salmon, chives, fried capers, cream cheese and lots of olive oil- to taste after a day at the beach, is the secret of pizza nera or black pizzawhich is discussed in Jose Ignacio this summer. The gastronomic novelty from Punta del Este It is served at the Napulé Notte restaurant, which this season landed successfully on the Uruguayan coast.

After the event of his two Buenos Aires branches -one in the Caballito neighborhood and the other in Núñez-, his alma mater, Vitto Moya decided to take his very Italian proposal to the other side of the pond. Its own roots go back to the Mediterranean country. “Being of Southern Italy It’s not just a geographical belonging, it’s a lifestyle, a different way of seeing the world”, says Moya, whose Neapolitan grandmother introduced him to the cooking recipes of his land. They are the same recipes that Napulé Notte offers daily in Arenas de José Ignacio, by the sea.

“The location facing the sea is ideal for us because all the influences of our culture come from there,” Moya identifies. With the model and host Dolores Barreiro as hostessthe proposal covers gastronomy, cocktails, music, design and art, enlivened with music by a DJ different every night. Puli De María, Javier Zuker, Chule Bernardo and Momo Trosman are some of the renowned DJ’s in charge of Napulé Notte’s music.

Fernando Lo Coco, chef with a trajectory which includes his time in London restaurants awarded with Michelin starsis responsible for your gastronomy, with a menu that displays a varied proposal designed from high-quality raw materials, in which the Italian essence is always present. Signature cocktails are made at its bar. From his kitchen came the original black pizza or black pizza, inspired by New York gastronomic trends. Precisely in New York, Lo Coco learned about this technique to achieve a black coloration. Made from activated carbonit took a period of testing to come up with the perfect recipe.

In order to achieve the desired tone, it was tried to include squid ink in its formula, although it was finally discarded. “We got a biga or predough with activated carbon, which was better for the absorption of liquids. If we had made it with squid ink, it would be more of a liquid because ink is like a gel. When we tried the ink we began to see a lack of control when it came to hydrating. When using a biga that needs to be hydrated the next day, the differences in the use of one and the other were enormous”, points out Lo Coco.

For this reason, the chef favored the use of activated charcoal. “It was tested and we realized that we had more control, more color, a higher quality,” he explains. In this way, a result was reached in which the ingredients are perfectly assembled. “The mass of activated carbonwhich enters an oven at four hundred degrees, It is rich, with a taste of wheat and can be perfectly combined with the ingredients”, Add. Once ready, the dough rests for 48 hours before going into the oven.

In addition to the black pizzawhich is the jewel of the place, in Napulé Notte other types of Neapolitan artisan pizza -cooked in a real Neapolitan oven- and options of antipasti, salads, dry and fresh pasta, meat and fish dishes, hamburgers and traditional Italian desserts, among which the cannolo stands out. It is a complete gastronomic offer that satisfies all palates. Although, undoubtedly, it is the summer site that they cannot miss Italian cuisine lovers.