Mediterranean cuisine and authentic Neapolitan pizza to share while the sky catches fire over the Bay. Local produce, slow fermentation and a great deal of care.
At 180° Sunset Bar our kitchen is a dialogue between tradition and the present. We celebrate the Mediterranean in a relaxed key: vibrant sharing plates made to be passed around the table.
We choose fresh, local produce that speaks of the territory and of our passion. Generous portions and the kind of food that tastes even better in good company, under a sky on fire.
Our pizza is the result of a process that unites tradition, research and respect for the rhythms of natural leavening. Each dough is born from a selected blend of Mulino Caputo Tipo 0 and Tipo 00 flours, high in protein and carefully balanced to ensure structure, fragrance and a perfect, open crumb.
We work with the biga method, a pre-ferment that develops complex aromas and a deeper maturation of starches and proteins. We blend flours of 320–340 and 280–290 strength (13.5% protein), use just 1% yeast on an 18 kg dough and let it mature slowly for 48 hours. High hydration gives a tall, well-aired crust: soft inside, delicately crisp outside, light and highly digestible.
