Oliver Ephgrave

May 31st 2018

With Italian National Day on June 2, we’re shining a light on the authentic ingredients and techniques used by the pizza chefs at Rossovivo.

Made with Italian Caputo 00 flour – widely considered to be the gold standard – Rossovivo’s crisp and delicious pizzas are a far cry from the stodge you might expect to find in an airport.

Passion is one of the vital ingredients in the perfect pizza, says Aubrey Jane Palma, Senior Chef De Partie. “It’s so important to love what you do. If you don’t, the food will be bad.”

And pizza at Rossovivo is truly a labour of love. Each day a fresh batch of dough is made, involving 12 hours of leavening and seven to nine hours chilling in the fridge.

That’s around 20 hours of preparation before the dough is ready for baking in an Italian-made stone oven.

Topped with a homemade tomato sauce and liberally sprinkled with mozzarella from – you’ve guessed it, Italy – the pizzas are cooked to exactly 295 degrees Celsius.

Order the classic Margherita to get instantly transported to the streets of Naples. Buon Appetito!

Rossovivo is located in DXB Terminal 3, near gate B7