L’Antica Pizzeria Da Michele Tirana
Follows a deliberately short list rather than expanding it to compete locally.
Neapolitan House's Albanian Outpost in the Blloku Grid
L'Antica Pizzeria da Michele is among the oldest names in pizza from Naples, and this is its branch in the capital, set among the bars and restaurants of the de…L'Antica Pizzeria da Michele is among the oldest names in pizza from Naples, and this is its branch in the capital, set among the bars and restaurants of the densest eating quarter in Albania.
Features
Type
Pizzeria
Price
$$ Mid-range
Schedule
Daily
Payment
Cards accepted
FAQ
Is this the same da Michele as the one in Naples?
It is the Tirana branch of that house, following the same approach rather than an unrelated business using the name. The short menu and the wood oven are the two things carried over most visibly.
Why is the menu so short?
Because the parent operation built its name on doing very few pizzas properly. Lengthening the list to compete with the Blloku ovens around it would defeat the point, so the Albanian kitchen holds the same line.
How long does the pizza take to cook?
Well under two minutes in a wood oven at high heat, which is the Neapolitan standard. It is why the crust comes out soft and blistered rather than crisp through, and it is what distinguishes the style from the pizza most of Tirana serves.
Where in Blloku is it?
Within the grid of streets that makes up the quarter, among the bars and restaurants rather than on its edge. That puts it in the densest concentration of eating in the country, so there is plenty within a minute's walk if it is full.
Is it worth eating here rather than a local pizzeria?
If you want the Neapolitan style specifically, yes. If you want to see how Albania has adapted Italian food to its own tastes, the neighbourhood pizzerias outside the centre are the more interesting choice.
