About Us

Owner Saverio is a certified pizzaiolo of the Associazione Pizzaiuoli Napoletani (Association of Neapolitan Pizzamakers) and trained with Roberto Caporuscio of Don Antonio by Starita. We let all dough rise for 24-48 hours, resulting in a very light and digestible pizza. (No bloating after!) We use 00 Caputo flour from Italy. We use 100% Italian extra virgin olive oil exclusively. We offer buffalo mozzarella (Mozzarella di Bufala Campana D.O.P.) imported from the region around Naples as well as our own fresh mozzarella that we make daily in the kitchen of our store. The “D.O.P.” label protects various Italian foods and certifies that the product is of the highest quality and has undergone numerous inspections.
We use San Marzano D.O.P. tomatoes as well as other imported Italian tomatoes.
We cook all pizzas in an 850 degree Mario Acunto oven imported from Naples. We cook the pizza after you order so your product is never reheated. (It reheats well at home, though.)