Neapolitan pizza is the original Italian pizza originating from Naples.
UNESCO recognizes the art of Neapolitan pizzaioli (L’arte del pizzaiuolo napoletano) as Intangible Cultural Heritage, representing the traditional way of preparing it.

It is made from simple yet high-quality ingredients – flour, water, salt, yeast, and time.
The dough matures for at least 24 to 48 hours, making the pizza easier to digest and more balanced in flavor.

It is baked very briefly at an extremely high temperature, creating a soft, airy crust and a delicate, juicy center.
A tender center is a hallmark of true Neapolitan pizza, not a flaw.

Each pizza is shaped by hand, without the use of a rolling pin.
We do not pre-slice the pizza, so it keeps its shape, texture, and beautiful appearance.

We do not add garlic to the crust, so the natural flavor of the dough and its long fermentation can stand out.
Fewer ingredients mean more balance and more flavor.

Neapolitan pizza is traditionally eaten fresh, hot, and by hand.
This is not fast food, but an authentic Italian experience.