Margherita DOP
San Marzano tomato, buffalo mozzarella, basil, olive oil.
€13
Fire, flour and family.
Neapolitan pizza from a wood-fired oven and pasta rolled by hand every morning, on the Korenmarkt in Ghent.
Lit at five. It burns until the last table leaves.
Before the fire, there is patience.
The dough rests for forty-eight hours.
Nobody rushes it. Not even on a Saturday.
Ninety seconds. Not one more.
The crust rises and blisters, the fior di latte melts, and it goes straight to your table.
Tonight's menu
Tap a dish to put it on your ticket. It travels with your booking, so the kitchen knows what you're coming for.
Diavola
Spicy salame, fior di latte, chilli honey. The one you just watched bake.
€16
Pappardelle al ragù
Hand-cut ribbons, eight-hour beef and pork ragù.
€19
Carbonara
Guanciale, egg yolk, pecorino romano, black pepper.
€17
Penne arrabbiata
Tomato, garlic, Calabrian chilli, parsley.
€15
Spaghetti al pomodoro
Slow tomato sauce, basil, parmigiano. The kids' favourite.
€14
The menu follows the seasons. Allergies or a birthday? Write it on your booking.
Twelve tables on the Korenmarkt
Lucia came from Naples to Ghent in 2006 with two suitcases and her grandmother's dough recipe. Three years later she opened a trattoria with twelve tables. The recipe has not changed.
Flour and tomatoes come from Campania, vegetables from farmers around Ghent, and the wine list is short and mostly Southern Italian.
- Hours
- Address
- Korenmarkt 12, 9000 Gent
- Call
- +32 9 000 00 00
Your table is waiting.
We confirm every request by email within the hour. Groups of nine or more, please call us.