ristorazione — Helsinki · Uusimaa
In Helsinki, where the summer sun never sets, a Neapolitan pizzeria has chosen the Oulunkylä district to bring the original canons of pizza napoletana to Northern Europe: dough, oven and ingredients without compromise.
In the Oulunkylä district of Helsinki, Capperi opened Finland's first gourmet pizza napoletana restaurant. Born of the friendship among a group of families who had settled in that part of the city, the place filled a precise gap: somewhere to return to every day, with the same appetite as the first time.
The dining room welcomes a kitchen built on a short supply chain: every ingredient is imported directly from small Italian producers. Capperi is a member of the Presidia Slow Food network, a membership that steers every purchasing choice toward those who safeguard ecosystems and at-risk varieties, bringing to the Nordic table raw materials found nowhere else in Finland.
The oven works at 460 degrees: the pizza cooks in under a minute. On the counter wait San Marzano tomatoes from the Vesuvius area and Ella mozzarella from Campania, three times crowned the best in the world. The flour is whole-grain Italian. Every disc of dough carries with it a precise geography, from the Apennines to the Gulf of Naples.
A Neapolitan pizza faithful to tradition, composed ingredient by ingredient, served in the light of a city that has made it its own.
