Napoli on a Copenhagen corner

The Italian Corner sits on Gråbrødretorv, one of Copenhagen’s oldest squares, fifty steps from our sister restaurant Sole d’Italia. One family, one kitchen philosophy, two doors: Sole d’Italia is the long Italian dinner — pasta, wine, time. The Corner is the pizza side of the family.

We do one thing here, and we do it properly. The dough is mixed, left alone for 72 hours, shaped by hand, and fired at high heat until the crust blisters and chars at the edges. No shortcuts, no freezer, no pre-baked bases. If that sounds simple, it is — simple just takes three days.