Through the open-concept kitchen (the glass panels were a nice touch to prevent diffusion of food smells onto guests) we watched in fascination, as the chef began to build the pie from scratch before popping it into the dome-shaped wood-fired oven.

There were nine flavour combinations including classics like Margherita and Quattro Formaggi, but Bismark beckoned with its wobbly egg centre. Boasting the coveted coat of leopard spots, the dough had a beautiful pliant texture, a trademark of Neapolitan-style pies. These are unlike the crispy ones we're used to; they don't hold up very well, what with their wet centre, but I guess that's part of their charm.

The gf & I threw all decorum to the wind, slurped up these finger-licking pies, and thoroughly enjoyed losing ourselves in this delicious, slippery mess.