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Our Pizzas

Good things take time. That is why our pizza dough has a 36-hour minimum fermentation period, giving the dough a more intense flavour and an easier digestion. Our oven, brought straight from Naples, assures that our pizzas are cooked soft on the inside and crunchy on the outside.

The rest of the magic is made by the high quality authentic Italian ingredients: from the Neapolitan Caputo flour, to the juicy San Marzano tomatoes and the creamy Fiordilatte mozzarella from the Sorrento peninsula.

We brought a piece of Italy to your table - we hope you enjoy it!

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