The authentic Neapolitan pizza is rolled out by hand and cooked in the wood fired oven, built by master craftsman with the same art and the same materials that are used in ancient pizzerias in the streets of Napoles.

The preparation of the dough, according to tradition, requires many hours of leavening.

The products used as seasoning also come from mother earth: mozzarella, tomatoes, flour everything is done so as to guarantee genuineness.

The pizzeria is open for lunch and dinner, except Saturday at lunch time.