Our passion is for real pizza. Not the many variations that use the name very loosely. We strive our hardest to produce pizza according to the original process developed in Naples, in order to achieve the highest standards.
This means leavening the dough for at least 12hrs so that it remains light and crispy. It also means importing clay bricks from Campania and building on-site an authentic Forno Tradizionale Napoletano.
Most importantly, it involves hiring an award winning pizza chef from Naples. Needless to say, we use no artificial additives, preservatives or other oddities which sometimes make their way into pizza.