Tradition and time are priceless for us, that's why we decided to open a fast casual pizzeria, where everything is happening quickly with authenticity.

WE SERVE AUTHENTIC NEAPOLITAN PIZZA

FLOUR

The dough made with the finest organic flour “00” from Italy. It consists of a low level of gluten, making the pizza dough light and easy to digest.

DECOR

To bring within a moment of a traditional pizzeria we used in our decor is Italian tricolor - red, white and green. You'll notice classic Mediterranean tiles and the oven is made with a traditional ceramics, and a counter finished with an Italian marble Carrara from Florence.

DOUGH

For a preparation of the dough we are using the simplest but finest products: flour, sea salt, water, yeast, passion and love. First we mix it together with all the ingredients in a special machine which imported from Italy and then leave the dough to rise for 48 hours.

OVEN

The true Neapolitan pizza can be baked only in a brick oven on a volcanic stone surface. The double-dome shape of the oven is able to keep optimal cooking temperatures - up to 900 F and a perfect cooking time of 90 seconds. The building process has its own secret and to preserve it the oven makers usually do the installation at nightfall.

TOMATO SAUCE

The San Marzano tomatoes we use for sauce are growing in the Compagnia region of Italy on volcanic soils, giving them a stronger, sweeter taste with very low acidity. This process preserves the natural taste from fresh pealed tomatoes.

BAKIN PROCESS

All the process of the dough preparation and shaping of the pizza crust should be done exclusively by hands only. A soft and elastic crust of the pizza with a dense, flavorful and lightly juicy sauce is meant to be folded “a libretto” or like a book and with a first bite it should bringing us back to the Mediterranean coast of Naples.