{"id":1720,"date":"2022-02-24T09:53:47","date_gmt":"2022-02-24T09:53:47","guid":{"rendered":"https:\/\/restoranflert.rs\/?page_id=1720"},"modified":"2026-01-28T14:43:24","modified_gmt":"2026-01-28T14:43:24","slug":"homepage","status":"publish","type":"page","link":"https:\/\/restoranflert.rs\/en\/","title":{"rendered":"Homepage"},"content":{"rendered":"\t\t
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Bakery Restaurant Pizza<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Restaurant\nFLERT<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Come see for yourself why so many of our customers continue to place their trust in us.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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PIZZA NAPOLETANA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pizza Napoletana or Neapolitan pizza is a type of pizza made from tomatoes and mozzarella cheese. It comes from Naples, as the name suggests, and is made with San Marzano<\/strong> or Pomodorino del Piennolo del Vesuvio<\/strong> tomatoes and Mozzarella di Bufala Campana or Fior di Latte<\/strong> cheese.<\/p>

*San Marzano tomatoes come from a small town near Naples called San Marzano sul Sarno.<\/p>

*Pomodorino del Piennolo del Vesuvio is a tomato that grows south of Mount Vesuvius on the volcanic plains.<\/p>

*Mozzarella di Bufala Campana is a cheese with a protected designation of origin. It is made from buffalo milk from semi-wild buffalo that live in the marshes of Campania and Lazio.<\/p>

*Fior di Latte is mozzarella made from cow’s milk. Its production is in lines with Traditional Speciality Guaranteed (TSG) label.<\/p>

In the European Union and the United Kingdom, Pizza Napoletana is a product with Traditional Speciality Guaranteed (TSG), and the art of making it is on the UNESCO list of intangible cultural heritage.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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FLERT NAPOLETANA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Flert restaurant makes pizza Napoletana in Canotto style<\/strong>. The Italian word canotto, which literally translates to “boat,” refers to a shape with thick edges that are hollow and a thin midsection. The dough is rolled out using a traditional technique known as schiaffo, which literally translates to “slap.” With the use of a wooden board and a shovel with slotted aluminum head, we slap the dough until there is not a single trace of excess flour left. Because the dough is created using first-rate Italian flour called Caputo Nuvola<\/strong>, which literally translates to “cloud” in Italian, the pizza’s edges take on the appearance of a cloud. When we make the dough, we adhere to the original recipe as closely as possible. The dough is made simply from flour, water, salt, and yeast, and it is allowed to ferment for forty-eight hours in specialized chambers.<\/p>

The traditional Neapolitan recipe isn’t the only thing that sets the Flert Napoletana pizza apart; it’s also the fact that it’s baked in the “Opale” pizza oven<\/strong>. This oven has a clay surface that distributes heat evenly to the bottom of the pizza, making it possible to maintain a consistent temperature and ensure that the pizza is cooked evenly and consistently.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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ABOUT US<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Welcome to Flert Restaurant, where tradition meets modernity, and the flavors of national cuisine take on a new concept. With great love and care, we have prepared a new menu that will awaken all your senses and take you on an unforgettable gastronomic journey.<\/p>

Our new menu is inspired by traditional cuisine, enriched with modern, international culinary influences \u2013 a diverse palette of flavors that explores the boundaries of tradition and opens doors to new gastronomic horizons, offering you only the best of both domestic and contemporary culinary dishes.<\/p>

Whether you opt for something familiar or wish to embark on new culinary adventures, our kitchen will delight you with its innovative approach and perfect balance of flavors. We proudly present dishes that reflect the heritage of our culture while also inviting you to experience new gastronomic delights.<\/p>

As you explore our diverse offerings, you’ll notice how traditional recipes gain a modern twist, creating an authentic experience that satisfies even the most discerning gourmets. Enjoy an atmosphere that combines the warmth of home with a sophisticated ambiance, creating the perfect space to share delicious meals with family and friends.<\/p>

Flert Restaurant is where food becomes art, and every meal is an opportunity to discover new shades of taste and aroma.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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FLERT PIZZA MAJSTOR \u2013 DAMIR KAPUZI\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Damir Kapuzi je ve\u0107\u00a010<\/b>\u00a0godina pizzaiolo isklju\u010divo za pizzu Napoletanu. Kako ka\u017ee, fokusirao se na jednu vrstu pizze, ali je pravi najbolje \u0161to mo\u017ee.<\/p>

Zavr\u0161io je \u0161kolu Gruppo la piccola Napoli (GPN), koja se nalazi u Napulju, gde je dobio diplomu za <\/span>maestra pizzaiola<\/b>, i za <\/span>instruktora Pizze Napoletane<\/b>. Damir je sada jedini predstavnik te \u0161kole za Srbiju, kao i instruktor koji obu\u010dava u\u010denike na na\u0161im prostorima u saradnji sa GPN \u0161kolom. Zaposlen je u restoranu Flert, gde se odr\u017eavaju i obuke i\u00a0 dodele diploma. Iza sebe ima bogato iskustvo i saradnju sa <\/span>poznatim \u0161ampionima Napoletancima<\/b>, kao \u0161to su Michele Leo, Saverio Ciampi, Valentino Libro, Marco Amorielio, Gabriele Costabile, u pravljenju pizze Napoletane, a imao je i to zadovoljstvo da li\u010dno pravio pizzu ambasadoru Italije u Beogradu.<\/span><\/p>

Kao najbolji pizzaiolo u Srbiji, Damir donosi restoranu Flert najbolju pizzu Napoletanu. <\/span>Damir vas poziva da do\u0111ete u restoran Flert i uverite se u savr\u0161enstvo ukusa najbolje napolitanske pizze.<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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FLERT restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Come see for yourself why so many of our customers continue to place their trust in us.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Bakery Restaurant Pizza Restaurant FLERT Come see for yourself why so many of our customers continue to place their trust in us. PIZZA NAPOLETANA Pizza Napoletana or Neapolitan pizza is a type of pizza made from tomatoes and mozzarella cheese. It comes from Naples, as the name suggests, and is made with San Marzano or… Continue reading Homepage<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2376,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-1720","page","type-page","status-publish","has-post-thumbnail","hentry","entry"],"_links":{"self":[{"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/pages\/1720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/comments?post=1720"}],"version-history":[{"count":0,"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/pages\/1720\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/media\/2376"}],"wp:attachment":[{"href":"https:\/\/restoranflert.rs\/en\/wp-json\/wp\/v2\/media?parent=1720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}