One chef’s passion, the spirit of Moda.

Tarantella is one chef’s oven. Every order is shaped by hand; the dough is mixed days ahead, rested through a long fermentation, and baked in seconds.

The secret of Neapolitan dough is not rushing it: flour, water, salt and time. An airy, light cornicione; a thin centre. We keep the toppings few and good — fior di latte, extra virgin olive oil, sauces made fresh each day.

Hand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs outHand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs outHand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs outHand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs outHand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs outHand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs outHand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs outHand-shaped doughNeapolitan styleLong fermentationCloses when the dough runs out