Each region in Italy has its own version of Pizza. Naples is the birthplace of pizza and of the SGT Specialità Tradizionale Garantita / Traditional Specialty Guaranteed.
The pizza is formed by hand and is cooked in a 900ºF wood-fired oven for roughly 90 seconds. This creates a pizza with the following:
A light and fluffy cornicione (crust) which has a patina of crunch
Flame blackened blisters may appear along the cornicione
A soft thin centre
27-30 centemetres in diameter
Fast cooking time: The addition of sauce, cheese and other toppings creates a pizza center that is generally soft and moist. This is a typical characteristic of authentic Neapolitan pizza. Because of this, Napolitanas traditionally eat their pizzas uncut with a knife and fork, tear them apart manually and folded “libretto” style, please don’t be afraid to use your hands.
All pizzas are finished with extra virgin olive oil.
Menu
Antipasti e Insalate
15 Misto Antipasti
30 Misto Antipasti per due
an assortment of meats, cheeses, peppers and olives
7 Insalata Mista
mixed greens, roasted garlic, roasted tomatoes & shaved fennel drizzled with our red wine dijon vinaigrette
12 Insalata Prosciutto e Rucola
prosciutto, arugula, roasted pear, cambozola, balsamic-fig vinaigrette
6 Misto Olives
luques, mantquilla e castel vetrano in our shallot herb marinade
Pizza Napoletana
9 Marinara
pomodoro, parmigiano, oregano, garlic
12 Margherita
pomodoro, parmigiano, fior di latte, basil
13 Napoletana
pomodoro, fior di latte, oregano, garlic, anchovy
14 Funghi
pomodoro, parmigiano, fior di latte, funghi, basil
18 Prosciutto Crudo
pomodoro, parmigiano, fior di latte, basil, prosciutto crudo
19 Prosciutto e Rucola
pomodoro, parmigiano, fior di latte, prosciutto, arugula
20 Capricciosa
pomodoro, parmigiano, fior di latte, proscuitto cotto, artichokes, funghi, black olives, basil
16 Diavola
pomodoro, parmigiano, fior di latte, sopressatta (hot), parmigiano, basil, finished with chili oil
19 Quattro Formaggi
extra virgin olive oil, parmigiano, fior di latte, gorgonzola, emmental, basil
17 Bianca
extra virgin olive oil, parmigiano, roasted garlic, roasted onion,
oregano, gorgonzola
The pizza is formed by hand and is cooked in a 900ºF wood-fired oven for roughly 90 seconds. This creates a pizza with the following:
Fast cooking time: The addition of sauce, cheese and other toppings creates a pizza center that is generally soft and moist. This is a typical characteristic of authentic Neapolitan pizza. Because of this, Napolitanas traditionally eat their pizzas uncut with a knife and fork, tear them apart manually and folded “libretto” style, please don’t be afraid to use your hands.
All pizzas are finished with extra virgin olive oil.