Egy Csipet Nápoly - Pizza, Pasta & Brunch

Egy Csipet Nápoly Siófok: genuine Neapolitan pizza made with dough matured for three days

There is a place in Siófok where pizza is not rushed. Certainly not before the dough reaches the right stage. Three days of maturation, carefully chosen flour, sourdough starter and Italian ingredients, followed by barely two minutes in a hot oven. The result is a fragrant Neapolitan pizza with a soft, airy rim that draws many people specifically to Balatonszéplak. This is Egy Csipet Nápoly Siófok, one of the southern shore’s most exciting pizzerias.

The place on Vécsey Károly utca does not try to look like an elegant Italian restaurant. It is more of a relaxed, friendly meeting point, where a good pizza, a drink and a few enjoyable hours are the essence of the visit.

Alongside Neapolitan pizzas, a breakfast-and-brunch feel, outdoor tables and occasional musical events give it its character. Egy Csipet Nápoly is for those who believe a truly good pizza is about the harmony of dough, baking and ingredients rather than the quantity of toppings.

Three days of patience, two minutes of baking: what makes the pizza special

The secret of Neapolitan pizza lies primarily in the dough. Egy Csipet Nápoly’s team matures its sourdough pizza dough, made from carefully selected flour, for three days.

This long process may not be showy, but it determines the result. The structure developed during maturation allows the rim to rise beautifully during baking while staying airy and soft inside.

Then comes the real magic: the pizza cooks in just one and a half to two minutes in an extremely hot pizza oven. The oven operates at temperatures of around 500 degrees Celsius, cooking the dough quickly, browning the rim in patches and preserving its distinctive softness inside.

Neapolitan pizza is therefore a very different experience from thin, crisp Italian versions baked for longer, or thicker, heavily topped American pizzas. Here, the balance between a soft centre, airy rim and simple toppings is the point.

According to the restaurant’s own philosophy, the finished pizza feels lighter than many conventional versions. Everyone can judge that for themselves, but three-day maturation and very fast baking are certainly defining elements of Neapolitan pizza-making.

Egy Csipet Nápoly grew out of Egy Csipet Nádas

The Siófok pizzeria’s story began in nearby Töreki. That is home to Egy Csipet Nádas, one of Lake Balaton’s southern shore’s popular hospitality venues close to nature.

In summer 2022, they began experimenting with pizza-making in the Nádas garden. Freshly baked Neapolitan-style pizzas were offered from a food truck, and the idea quickly became popular.

Owner Majoros Attila and his team recognised that pizza could have a place of its own. They imagined a pizzeria requiring neither a special occasion nor formal clothes, somewhere locals could drop in just as easily as holidaymakers, and where making Neapolitan pizza would be the main event rather than a side offering.

That is how Egy Csipet Nápoly Pizza & Brunch opened in Balatonszéplak in 2023. The two places remain different expressions of the same hospitality philosophy: a restaurant experience close to nature in Töreki, and pizza, brunch and relaxed time together in Széplak.

Margherita: the pizza that tells you everything

On a first visit to Egy Csipet Nápoly, Pizza Margherita is almost essential. Not because it is the menu’s most unusual item, but precisely because it is the simplest.

A tomato base, fior di latte mozzarella, fresh basil and extra virgin olive oil. Just a few ingredients that must work perfectly together.

Nothing on a Margherita hides the quality of the dough. You can taste the tomato, mozzarella’s soft character, basil’s freshness and the carefully made pizza dough’s own aroma.

That is one of Neapolitan pizza culture’s loveliest qualities: simplicity is a deliberate choice, not a lack of richness. A truly good Margherita does not need ten toppings. A few excellent ingredients and the right baking are enough.

If you want to find out how good a pizzeria is, Margherita is always an excellent starting point.

Crudo di Parma: Parma ham, buffalo mozzarella and rocket

If Margherita celebrates Italian simplicity, Pizza Crudo di Parma is its richer, more elegant counterpart.

Egy Csipet Nápoly’s version has a tomato base, fior di latte, rocket, Parma ham, D.O.P. buffalo mozzarella, cherry tomatoes, Parmesan and extra virgin olive oil.

Parma ham’s distinctive, gently salty flavour is complemented by rocket’s fresh, lightly peppery aroma. Buffalo mozzarella adds a creamier, softer character, while Parmesan and tomato bring further layers of flavour.

This is a richer pizza built on genuine Italian ingredients, each playing a clearly recognisable role.

If you want one more elaborate pizza that also reveals Egy Csipet Nápoly’s approach to ingredients, Crudo di Parma is an excellent idea.

Diavola: when Naples shows its slightly fiery side

For lovers of heat, Pizza Diavola may be one of the most appealing choices.

The tomato base is topped with fior di latte mozzarella, spianata piccante salami, fresh basil and extra virgin olive oil.

The spicy southern Italian-style salami gives the pizza a richer, more seasoned character, while mozzarella’s softness and tomato’s freshness create a pleasant balance.

During the short, high-temperature bake, the salami’s edges may brown in places, making the pizza particularly fragrant and characterful.

Diavola is an excellent example of how heat on a Neapolitan pizza need not overpower the other ingredients. Dough, tomato, cheese and salami create the experience together.

Quattro Formaggi: four Italian cheeses meet

For cheese lovers, Pizza Quattro Formaggi offers a truly rich flavour experience.

Egy Csipet Nápoly’s version brings fior di latte, Parmesan, gorgonzola and pecorino romano together on a tomato base, with fresh basil and olive oil.

Mozzarella’s softly melting character, gorgonzola’s distinctive aroma, Parmesan’s richness and pecorino’s saltier, more assertive flavour together make a pizza quite different from a simple cheese version.

Quattro Formaggi may be the best choice for those who enjoy more intense Italian cheeses and want to discover how exciting a few well-chosen ingredients can be together.

Hungarian-style pizza with Italian ingredients

Egy Csipet Nápoly’s menu also gives Hungarian tastes a distinctive Neapolitan interpretation.

Pizza Magyaros is made with a tomato base, fior di latte, Neapolitan salami, spicy spianata piccante, pancetta, red onion, fresh basil and extra virgin olive oil.

The combination recalls both the more generously topped, meatier favourites of Hungarian pizzerias and the rich world of Italian cured meats.

Pancetta’s delicate salty richness, the salamis’ spice and red onion’s gentle sweetness promise a truly substantial pizza.

If you enjoy Hungarian-style toppings but wonder how they work on Neapolitan dough matured for three days, this is worth trying.

Marinara: pizza without cheese, without compromise

One of the oldest Neapolitan classics is Marinara, also available at Egy Csipet Nápoly.

Tomato, garlic, oregano, fresh basil and extra virgin olive oil. There is no cheese, allowing the flavour of the dough and tomato to come through particularly clearly.

Marinara can be a wonderful choice for those wanting a simpler, plant-based pizza, or simply the clearest possible introduction to Neapolitan pizza culture.

With so few ingredients, good tomatoes, the right garlic and fragrant olive oil matter even more.

Even if the idea of a cheeseless pizza initially seems unusual, a well-made Marinara can easily become one of the meal’s most memorable dishes.

Quattro Stagioni, Pancetta and more Italian favourites

The pizza selection naturally extends beyond the best-known classics.

Quattro Stagioni offers more varied flavours with ham, mushrooms, artichokes and olives. Pizza Pancetta is made with pancetta, rocket and buffalo mozzarella, while Pizza Danielle tempts with Parma ham and sun-dried tomatoes.

Cotto and Toscana can be good choices for ham-pizza lovers, while Cipolla offers a meat-free alternative with red onion and olives.

One advantage of the selection is that it includes Italian classics and favourites more familiar to Hungarian diners alike. In every case, though, the same dough and carefully developed baking technique remain at the centre.

Breakfast and brunch in Balatonszéplak

Egy Csipet Nápoly is not just a pizzeria. From its opening, brunch—an unhurried meal between breakfast and lunch—played an important role.

Earlier offerings included egg dishes, various sandwiches, American pancakes, English breakfast, grilled sausage and salmon-avocado toast. The varied breakfast idea is also associated with Majoros Attila’s wife Edina, who had long dreamed of her own brunch place.

A good breakfast needs no special occasion. A free morning, a good coffee, something delicious on the table and finally having nowhere to rush are enough.

Brunch choices and hours can change with the seasons, so if breakfast is your main reason for visiting, check the currently advertised times beforehand.

A pizzeria bringing life to the Silver Coast in winter too

Balatonszéplak, Siófok’s Ezüstpart or Silver Coast, is quite different from the city’s summer party district. Shady streets, old holiday homes, small lanes leading to Lake Balaton and a much calmer atmosphere define it.

In this setting, Egy Csipet Nápoly has become a real community meeting place. In previous years, Friday acoustic concerts, DJ sets and other musical events have added variety to its programme.

The design is deliberately simple. A service building made from containers, outdoor tables, garden-like details and an informal atmosphere all suggest that you need not arrive for a celebration: simply come to enjoy yourself.

The winterised terrace previously also made it possible for life near the lake to continue during the colder months.

That is a particularly appealing quality in an area where many hospitality businesses still concentrate almost entirely on summer.

When Nádas moves into Nápoly

One of the most interesting parts of Egy Csipet Nápoly’s story is its relationship with its sister restaurant in Töreki.

In previous winters, occasional Egy Csipet Nádas pop-up events were organised at the Balatonszéplak pizzeria. Nádas-style pastas, salads and other restaurant dishes joined the usual Neapolitan pizzas on those occasions.

This concept particularly clearly shows that Nápoly wants to be more than a pizza counter: it aims to play an active part in the area’s culinary life.

The varied programme and occasional specials make its social media worth following. You may find a special event awaiting alongside the familiar pizzas.

Best eaten here, but enjoyable to take away too

One characteristic of Neapolitan pizza is that it is truly at its best immediately after baking.

Hot, airy dough, freshly melted cheese and fresh toppings create a particularly pleasant experience when the pizza arrives at the table almost straight from the oven.

Egy Csipet Nápoly also offers takeaway pizza and gives its own advice for eating it at home: put a slightly cooled pizza briefly into a hot oven to restore some of its freshly baked character.

Delivery availability may vary by season. The official website specifically warns that home delivery may not be offered in July and August.

If possible, eat on site for your first visit. Neapolitan pizza is best enjoyed while it still holds the oven’s warmth.

What do guests like about it?

Egy Csipet Nápoly’s guest reviews particularly often mention the quality of the dough, airy rim, tasty toppings and quick preparation.

Many also highlight the friendly staff and pleasant outdoor atmosphere. Some guests rank the pizza they tried here among the best they have ever eaten.

Feedback is naturally not completely unanimous. Some visitors find the prices high, while others object to the counter-service, self-service setup or the flavour of certain toppings.

It is therefore worth seeing Nápoly for what it is: an informal venue focused on quality pizza, rather than a traditional Italian restaurant with table service.

Most positive accounts nevertheless agree on one thing: the Neapolitan-style pizza genuinely deserves attention.