From new-wave to Neapolitan – pizzas now served at Fermento, the former Csalogány26

The Buda side of Margaret Bridge has been undergoing a major resurgence of late, and the section bordered by Margit körút and Csalogány utca is becoming a new gastro hub. After the sad loss of famed new-wave restaurant Csalogány26, the area now welcomes yet another new addition, Fermento, purveyor of pizza and arancini.

Neapolitan chef Ciro Velluso learned his skills from master pizza-maker Fabio Cristiano, based at Bagnoli next door to Naples. When the Ciro heard that Miklós and Dani were planning to open a high-quality Neapolitan pizzeria, he wanted in.

Overseen by Ciro’s expert hand, pizzas here range from the basic marinara (HUF 1,990) to the most extravagant, the truffle-topped tartufo (HUF 4,190), in addition to which there will soon be a separate gourmet offer.

Vegan varieties run from 2,490-3,590 forints, but for an extra 590 forints you can request anything on the menu to be made with gluten-free dough.

Another speciality here is pizza fritta, classic Neapolitan street food, with plain margherita (HUF 1,990) and Neapolitan salami (HUF 2,490) both available.

The arancini (HUF 1,790-1,990/3 pieces) are freshly made, stuffed rice balls rolled in breadcrumbs and then slapped straight into the frying pan.

In similar vein, zeppole, deep-fried dough balls, will soon be available for dessert, fried in oil then rolled in sugar.