Ninety seconds.
Nine hundred degrees.
One perfect pizza.
We make Neapolitan pizza slowly — so it can bake fast. The dough ferments for 48 hours, we use San Marzano tomatoes, and the wood-fired oven never rests.
From
€12
12" pizza
- Founded
- 2018
- Seats
- 38
- Oven
- 480 °C
Our craft
Three things we take extremely seriously.
The recipe has barely changed in hundreds of years — and we have no plans to change it. What matters is flour, fire, and time. Everything else follows.
Dough
Caputo Tipo 00 flour, sea salt, water and a pinch of yeast. 48 hours of slow cold fermentation before it ever sees the oven.
Fire
Oak and cherry wood, 900 °F, 90 seconds. Slightly charred edges and the classic leopard-spot burn — the same every time.
Garden
Tomatoes from Campania, basil from our garden, and mozzarella from a small dairy that delivers it fresh the same day.
From the oven
Today's selection.
Margherita
245 KčSan Marzano, fior di latte, fresh basil.
Diavola
289 KčSpicy salami, chilli, mozzarella.
Tartufo
389 KčBlack truffle, wild mushrooms, bufala.