Leopard-Spotted Crust. San Marzano D.O.P. Tomatoes.
Hand-stretched biga dough blistered in 90 seconds at 485°C with creamy Fior di Latte mozzarella and cold-pressed olive oil.
Napoli Wood-Fired Menu & Trattoria Specialties
Wholesale 10-Pizza Party Banquet Crate (10x 14" Large Pizzas)
Wholesale trattoria catering feast: 10 large 14-inch wood-fired pizzas (3x Margherita D.O.P., 3x Calabrian Diavola, 2x Truffle Cremini, 2x Quattro Formaggi). Dispatched in heavy-duty thermal insulated courier bags to maintain piping-hot stone oven crust.
Whole Metre-Long Romana Hearth Pizza Feast (1 Metre / 4 Flavors)
Magnificent 1-metre long artisan Roman pala pizza baked on stone deck hearth. Divided into 4 distinct quadrants: Margherita, Spicy Diavola, Truffle Funghi, and Prosciutto Arugula. A centerpiece showstopper for parties and banquets.
Table-Served Fresh Burrata Pugliese with Heirloom Tomatoes
Creamy 250g artisanal Burrata from Puglia opened table-side over marinated rainbow heirloom tomatoes, basil leaves, 25-year Modena balsamic drizzle, and warm toasted foccacia sticks.
Table-Fired Neapolitan Calzone Ripieno (Served Molten from Hearth)
Served straight from the 485°C wood deck onto your table platter: stuffed with buffalo ricotta, spicy salame Napoli, fior di latte, and fresh basil, brushed with hot garlic tallow oil.
Classic Margherita D.O.P. (12")
San Marzano D.O.P. sauce, imported Campana buffalo mozzarella, fresh basil & extra virgin olive oil.
Truffle Cremini & Wild Porcini Pizza (12")
Black truffle mascarpone cream, sautéed forest porcini, fior di latte, smoked scamorza & fresh thyme.
Calabrian Diavola & Hot Blossom Honey (12")
Cup-and-char artisan pepperoni, fiery Calabrian soppressata, crushed chili, and hot wildflower honey drizzle.
Quattro Formaggi with Fig Glaze (12")
Gorgonzola dolce, aged Parmigiano Reggiano 24-Month, taleggio, fior di latte & Modena balsamic fig glaze.
Handmade Beef Bolognese Lasagna
Slow-simmered 6-hour beef ragù, silky egg pasta sheets, rich béchamel, and melted parmesan gratin.
Garlic Butter Dough Knots (6 pcs)
Wood-fired dough knots brushed with confit roasted garlic butter, parsley, and dusted with Pecorino Romano.
Artisan Bronte Pistachio Gelato
Silky Italian gelato churned with 100% pure Bronte Sicilian pistachio paste and roasted crushed nuts.
The Neapolitan Trattoria Craft
Four Master Steps from Italian Hearth to Wooden Peel
72-Hour Biga Pre-Ferment
Slow, chilled maturation of imported Italian flour creates light, easily digestible dough with immense aroma.
San Marzano D.O.P. Hand Crush
Sun-ripened volcanic tomatoes from the slopes of Mount Vesuvius, gently crushed without bruising seeds.
90-Second 485°C Flash Bake
Blistered directly on our Acunto stone deck for iconic leopard spotting and a pillow-soft airy cornicione.
Cold-Pressed EVOO Drizzle
Finished table-side with peppery first-cold-pressed Sicilian olive oil and fresh torn Genovese basil leaves.
AVPN Standard Adherence
Certified authentic Neapolitan technique & ingredients
Stone Deck 485°C Flash Oven
Never conveyor-baked; true artisanal wood-fire char
Half-and-Half Customizer
Split any two flavor profiles on one 12" pie