Neapolitan Pizza

Neapolitan pizza, the pearl of Italian cuisine, is renowned for its unique taste and texture, the result of careful preparation and baking. The dough is prepared with 00 quality Italian flour, water, yeast and a pinch of salt, resulting in a light and airy texture with characteristic fluffy edges that are slightly burnt when baked. This specific characteristic is obtained thanks to the high baking temperature, over 450°C, and the short baking time, no more than 90 seconds in the original Italian stone oven.

The origins of Neapolitan pizza date back to the 18th century, when it was considered a poor man's food. Today, however, it is a symbol of Italian gastronomy and its popularity extends beyond Italy's borders. Authentic Neapolitan pizza is made with simple but high-quality ingredients: San Marzano tomatoes, mozzarella di bufala or fior di latte, fresh basil, olive oil and nothing else.

The Margherita pizza, often considered to be the true flagship of Italian cuisine, has a fascinating history dating back to 1889, when it was created by the pizzaiolo Raffaele Esposito of the Brandina pizzeria in honour of Queen Margherita of Savoy's visit to Naples, who was so taken with it that it was eventually named after the Queen herself.

In our pizzeria you can enjoy authentic Neapolitan pizza, prepared with love and respect for traditional methods. Every bite is a celebration of Italian culinary tradition that will transport you to the heart of Naples. Whether you choose a traditional Margherita, a Marinara or one of the others, you can be sure that every pizza is prepared with love and care, with an emphasis on authenticity and quality.

We use only quality Italian


Mozzarella Fior di Latte

The name literally means milk flower. Compared to regular mozzarella, it has a milder taste and is also softer, sweeter in flavour and contains less fat. It is this mozzarella that gives pizza its soft consistency and spicy flavour.

Mozzerella di Bufala D.O.P.

Mozzarella with the D.O.P. mark may only be made from whole buffalo milk from Campana. The texture of the cheese is soft and slightly elastic, but not hard. 

Scamorza affumicata

The loaves of mozzarella cheese are smoked over a fire made from local wood, giving them their dark colour and characteristic aroma and flavour.

Grana Padano

Grana Padano is produced in the historic protected area of origin in the provinces of Mantova and Brescia. It is a hard cow's milk cheese with a fat content of 39-41%.

Prosciutto cotto

Ham made from fresh boneless pork leg, salted and seasoned in brine, hand-shaped and cooked according to tradition, has a typical sweet aroma with spicy notes.

Prosciutto crudo

Dried ham of high quality - boneless. Selected meat undergoes a long maturation and drying process. The ham has an excellent aroma and great taste.


Mortadella with pistachios is one of the most famous Italian specialities. It consists of minced pork and elongated noodles of fat that form its typical white mosaic.

Ventricina piccante

Ventricina is a spicy pork sausage seasoned with salt, pepper and chilli peppers. Aged for about 2 months. It has an absolutely unique and incomparable taste, it does not contain gluten or dairy derivatives.