Our philosophy

For us, pizza is a serious thing, so serious that when you eat it, you'll smile for the pleasure.

Our dough is simple, made of the essentials:

water, flour, mother yeast also called in italian 'criscito' and salt.

We select the best ingredients starting from stone-ground "0" type flour and produced in the "Iaquone" mill. Let our dough rest for 6 to 8 hours.

We only use San Marzano "Tagliamonte" tomatoes from the Nocerino countryside (special and renowned place for good tomatoes in Italy).

The fior di latte (the best type of mozzarella, full of milk) we use is produced by the "Iovine" dairy in Naples.

For buffalo mozzarella we rely on the "Colle bianco" dairy in Salerno.

That's why when you eat our pizza you feel like you are in Naples!

The consistency of our dough is light and our pizza is thin as per tradition, without a crust, so that it can be folded in four (we use to say: like a wallet).