The true PIZZA

NAPOLITANA

According to the rules of the ancient Neapolitan traditions, the pizza Dough
should be made with wheat flour (type 0 or 00, or a mixture of both), Neapolitan natural yeast, salt and water.

The ingredients should be high quality to ensure a good results. That means using San Marzano tomatoes, Mozzarella di Bufala Campana, Parmagiano reggiano cheese and Grana Padano and prosciutto di Parma (all with P.D.O. seal).

All this combined with an stone oven that is kept at a constant temperature of 500 ° C, and they’r ready in less than 90 seconds.

01
Oven

Our pizzas are baked in a 480º C oven built according to Neapolitan tradition.

02
Pizzaioli

Our pizzaioli are certified by the Associazione Verace Pizza Napoletana, following Neapolitan artisan tradition.

03
Dough

Our pizza dough consists of wheat flour type 00, which has to rest for 16 to 24 hours. When cooked, it is thin, soft and easy to digest.

04
Ingredients

Our pizza is also authentic and genuine because of the certified high quality ingredients used, mostly imported from Italy, such as the San Marzano DOP tomato DOP and the Campanian mozzarella cheese DOP.