36, CunZhong St, West Dist.
Hours: 11:30 am-2 pm, 5:30-9 pm
Free WiFi. Take-out available.
Reservations recommended on weekends.
No service charge.
While the original Marbledot Cafe opened about a year ago, Japanese chef/owner Taku Imai and his Taiwanese wife recently relaunched it as a pizzeria, dedicated to offering truly authentic Napoli-style pizza. To achieve this, Taku received intensive training and certification from the Associazione Pizzaiuoli Napoletani in Naples. He also imported an Italian wood-burning pizza oven and mostly uses imported Italian ingredients, from sea salt and olive oil to flour and cheese. --By Douglas Habecker, translated by Angela Cheng
A. Taku pulls another pizza out of his oven, heated with litchi wood to over 400 degrees to bake pizzas in 60-90 seconds.
B. Among 20-plus 10-inch thin-crust pizzas, the Macellara (NT$350) is topped with Italian sausage made by Taku himself, savory imported Italian-style broccoli and mozzarella. Other highlights include the Margherita Extra (NT$320), made with super-fresh (not frozen) buffalo mozzarella; the calzone folded-pizza-style Ripiena; Pizza Lasagne (NT$240), and Dorche dessert pizza (NT$150), topped with banana and Nutella. There are also daily-special soups, salads and entrees.
C. Marbledot's classy interior seats about 30.