Fiammé A TERRIFIC NAPLES, ITALY INSPIRED RESTAURANT RIGHT IN THE HEART OF NAPERVILLE

Phone: (630) 470-9441
19 N Washington St, Naperville IL 60540
Website & Menu
Hours: Sun-Thurs 11am–11pm, Fri-Sat 11am–1am
$$
Fiammé is definitely a must-visit restaurant for any foodie, especially ones who like authentic Italian food and appreciate original wood-fire baked Neapolitan-style pizza.  The staff prides itself on creating unique dishes that are a combination of flavor, passion, culture, and art.
Pizza's origins can be traced to Naples, Italy, and that classic authentic style of pizza is known as Neapolitan. Fiammé does a fine job bringing a taste of Naples to Naperville.

In addition to great Neopolitan-style pizza, there is also a terrific charcuterie menu, full entrees, salads and unique mouth-watering desserts.

You Have to Try
Fiammé creates its own in-house infused oils. These oils can be used to drizzle over your pizza or with bread. Ingredients are added to the oils which are then heated to 190 degrees. The ingredients then "rest" in the oil for 8 hours before removing (similar to steeping tea.)
There are two types:
  • Herbaceous Oil: Roasted Garlic, Fresh Thyme, Rosemary, Lemon Zest, Peppercorn and coriander seeds. 
  • Chili Oil: The second type is made from Roasted Garlic, Fresh Thyme, Bay leaves, Red Pepper Chili Flakes and Calabrian Chili Peppers. 
Our Favorite Things to Order:
SALAD: They have a lot to choose from, but we loved the House Salad--Arugula, Shaved Parmigiano, Cherry Tomato & Lemon Vinaigrette.
CHARCUTERIE TRAY: There is a wide range of meats, cheeses and spreads, but our favorites were: Soppressata (Salami,) Snowdonia Green Thunder Cheese (Garlic & Herb) Swiss Gruyere Cheese and Boursin Truffle Spread and theSeasonal Fruit Paste spread.
NEAPOLITAN-STYLE PIZZA:  There are two main styles of Pizza to chose:
PIZZA ROSSE--Traditional Red Sauce
or
PIZZA BIANCHE--Without Red Sauce

After making this important choice, you can select your toppings. We tried both styles and loved each for different reasons, but if we had to choose just one... we'd pick the Bianche style and drizzle the Herbaceous oil over our toppings of choice.

Naperville Foodie Pointers:
PARKING: Parking is limited but you can use the parking garage on Washington (across from Quiglies) or they have free valet parking on the weekends.
HOW TO SAVE $$: They have several daily and weekly specials. Check the website for some good deals.
PLAN TO SHARE: Depending on the number in your party, you can eat a lot of great food by sharing a Charcuterie board, salad and pizza.
GO ON THE WEEKENDS and enjoy live music in the evenings.
SAVE ROOM FOR DESSERT: The dessert menu changes with the seasons, but its definitely worth saving room for some awesome desserts!


What is Neapolitan-Style Pizza?

While many ancient cultures have a form of flatbread with toppings, modern pizza, is said to have originated in Naples, Italy in the 16th century as a dish originally made for the poor working-class.

The first known pizza shop opened in Port Alba in Naples and is still there today. Local legend says that on June 11, 1889, to honor Queen Margherita, the Neapolitan pizzamaker Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of the Flag of Italy. In this taste test, Queen Margherita liked the pizza with mozzarella, basil, and tomatoes so much, that Esposito named it “Pizza Margherita.”

According to the rules proposed by the Associazione Verace Pizza Napoletana, genuine Neapolitan pizza dough consists of four ingredients: wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast, salt, and water. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machines. The pizza must be baked for 60–90 seconds at 905 °F in a wood fire oven. When cooked, it should be soft, elastic, tender and fragrant.

Fiammé has perfected this style and brings the taste and culture of the original Naples pizza to Naperville. 




Comments