NAPOLITANA
According to the rules of renowned Neapolitan traditions, the pizza dough should be made with a specific wheat flour (type 0 or 00, or a mixture of both), natural yeast, salt and water.
The ingredients should be high quality to ensure a great tasting pizza. This is why we use San Marzano tomatoes, Mozzarella di Bufala Campana, Parmagiano Reggiano and Grana Padano cheeses, and Prosciutto di Parma (all with the DOP seal).
All combined and cooked within a traditional stone oven, that is kept at a consistent temperature of 500°C and prepares the pizza in less than 90 seconds.
Our pizzas are baked in a 480º C oven built according to Neapolitan tradition.
Our pizzaioli are certified by the Associazione Verace Pizza Napoletana, following Neapolitan artisan tradition.
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.
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.
