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!