Situated on the Bay of the majestic River Liffey you will find Ireland’s Capital City of Dublin, thriving and lively. This popular area is home to well over 1,263,000 inhabitants spread over one hundred and thirty-three square miles. Bordered on the south by a part of the Wicklow Mountain Range, the Dublin Mountains, the City is renowned for its genuine hospitality and generosity.
Made famous by Ernie Whalley of the Irish Times and known locally as Dublin’s “Big Cheese” a traditional Italian Pizza Restaurant Dublin such as https://www.forno500.ie/ has over the past few years earned itself an exemplary reputation for using original recipes passed down from generation to generation, alongside the finest, fresh ingredients, many of which are sourced from the foothills of Mount Vesuvius itself! Using the best and most authentic Double zero flour, hand crushed San Marzano DOP tomatoes, and Fior Di Latte (milky strips of fresh mozzarella) to hand-make their own Pizzas and cooking them in their authentic, traditional, wood-fired pizza oven built by Italian Artisans flown in from Naples itself, this is an Italian Restaurant with a difference. Creating a soft, light and airy dough with a true smoky oak flavour with the use of their traditional wood burning oven the pizza crust is expected to be lightly charred, slightly chewy, and soft in the centre. Open from midday until late seven days a week, this particular eatery offers a real, true, Italian dining experience.
Summary
This article introduces Dublin as Ireland’s capital, home to over 1.26 million people on the River Liffey near the Wicklow Mountains. It profiles an Italian pizza restaurant known locally as ‘Big Cheese’, praised for using original family recipes and ingredients sourced near Mount Vesuvius, ’00’ flour, San Marzano tomatoes and mozzarella, cooked in a wood-fired oven built by Italian artisans. It is open from midday.
Questions this article raises
- How far in advance do you need to book at ‘Big Cheese’ given its reputation?
- What makes San Marzano tomatoes and ’00’ flour genuinely better for pizza than standard alternatives?
- How does ‘Big Cheese’ compare in price with other Italian restaurants in Dublin?
