our menu

Pizza

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    Pizza Margherita Extra

    San Marzano Tomato Sauce, Mozzarella di Bufala, Olive Oil, and Fresh Basil.

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    Pizza Romana

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Acchiughe (Anchovies), Capperi (capers), Pomodorini (cherry tomatoes halves), Oregano, Olive Oil.

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    Pizza Marinara The Original!

    San Marzano Tomato Sauce, Pomodorini (cherry tomatoes halves) Garlic, Oregano, Olive Oil and Fresh Basil.

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    Pizza Alla Puttanesca Amazing Flavors

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Parmigiano-Reggiano, Acchiughe (Anchovies), Capperi (capers), Kalamata Olives, Red Onion, Oregano, Olive Oil, Fresh Basil, Red Pepper Flakes.
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    Pizza Al Pesto Con Basilico

    Fior di Latte (Fresh Mozzarella), Pesto alla Genovese, Olive Oil, Fresh Basil and Oregano.

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    Pizza Pere Gorgonzola e Noci

    (Pizza with Gorgonzola Cheese, Pears and Walnuts): Gorgonzola Cheese, Fontina Cheese, Walnuts, Pears, Arugula, Olive Oil.

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    Pizza Quatro Fromaggi

    San Marzano Tomato Sauce, Provolone Cheese, Parmigiano-Reggiano, Fior di Latte (Fresh Mozzarella), Stracchino Cheese, Olive Oil, Oregano

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    Pizza La Casa (Chef’s Pizza)

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Capocollo, Italian Spicy Salami, Fresh Basil, Olive Oil, Garlic, Black Olives, Pomodorini (cherry tomatoes halves), Oregano.

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    Pizza Ortolana

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Olive Oil, Red and Green Bell Pepper, Mushrooms, Aubergines (grilled eggplant), Courgette (grilled zucchini), Red Onions, Green and Black Olives, Fresh Basil, Oregano.

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    Pizza Diavola

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Olive Oil, Fresh Basil, Italian Spicy Salami and Oregano.

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    Pizza Braccio di Ferro Traditional

    Fior di Latte (Fresh Mozzarella), Spinach, Ricotta Cheese, Fresh Garlic, Fresh Basil, Parmigiano-Reggiano, Olive Oil.

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    Pizza Margherita (authentic)

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Olive Oil and Fresh Basil.

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    Pinsa Romana

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    • Medium - $$

    Different combinations and topics (ask your server): San Marzano Tomato Sauce, Mozzarella cheese, Capocollo, Italian Spicy Salami, Fresh Basil, Olive Oil, Garlic, Black and Green Olives, Pomodorini (cherry tomatoes halves), Oregano, Acchiughe (Anchovies), Capperi (capers), Pesto alla Genovese, Provolone Cheese, Parmigiano-Reggiano, Red Onion, Green and red Pepper Spinach.

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    Kids Pizza For the little ones!

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Italian Salami, Olives, Olive Oil, Fresh Basil, or choose your own toppings! (no pineapple please 🙂

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    Pizza Prosciuto Crudo

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Olive Oil, Prosciutto, Arugula, Fresh Basil, Oregano.

Naples-Style / Neapolitan Pizza

Pizza as we appreciate today was originally invented in Naples. Flatbreads existed well before its invention in the sixteenth century but nobody ever had the idea to top them with cheese and tomatoes that define an authentic Naples-Style pizza. Although tomatoes were introduced in Europe during 1700s, many people didn’t use them as an ingredient because they believed them to be poisonous.

The first time Neapolitan pizza was made, it was by Baker Raffaele Esposito who worked at “Pietro… e basta così”, a Naples pizzeria. When King Umberto and Queen Margherita visited Naples in 1889, Raffaele baked a special pizza in their honor that reflected the colors of the Italian flag. Red of the tomatoes, white of mozzarella cheese, and green of basil leaves. This is what we refer to as authentic Naples-Style pizza today.

An authentic Neapolitan or Naples-Style pizza

has following requirements:

Naples-Style Pizza Variations

There are a number of authentic variants of Naples-Style Pizza including the following:

Neapolitan-style or Neapolitan pizza generally features a soft and thin crust – to get to enjoy a soft and thin crust, pizza needs to be cooked at a high temperature (900F), but not more than 90 seconds, which will make the crust to bubble up and cook properly. There are other authentic and more elaborate variants of original pizza as well including the following. To get to enjoy a soft and thin crust, pizza needs to be cooked at a high temperature, but not more than 90 seconds, which will make the crust to bubble up and cook properly.

Pizza Romana

This particular pizza, also called Roman-style pizza, is made relying on a unique baking technique which doesn’t only result in a different looking pie but taste as well. Pizza Romana takes a rectangular form and is generally thicker, moister, and more filling. That’s why it is able to support a diverse variety of toppings. Ingredients in the dough include more refined flour, olive oil, salt, yeast, and water. Sometimes a bit of sugar is used as well.

Pizza Sicilliana

Sicilian pizza is another authentic form of the dish and as the name suggests, it originated in Sicily. A conventional pizza of this variant is often rectangular with a thick crust, however, it can also be found in round shape quite similar to Naples-Style pizza. Toppings include anchovies, onions, herbs, tomatoes, and intense cheeses like toma and caciocavallo.

Pinsa Romana

Pinsa Romana, simple known as Pinsa, is a dish that’s quite similar to conventional pizza in terms of how it is served and consumed but relies on different cooking techniques. The name Pinsa comes from “Pinsere” which is a Latin word but in Italian, it means to spread or stretch.

Features that separate pinsa from a pizza include the following: