NAPO pizza

Our Neapolitan and contemporary pizzas are crafted with a rare and refined technique: 48 hours of controlled fermentation. This method, mastered only by the most experienced pizzaiolos, transforms simple dough into a living masterpiece. Why is it unique? Unlike industrial doughs or even common short fermentations, our process requires precision, patience, and deep knowledge of fermentation science. The result is a light, airy crust with deep flavor complexity—nutty, slightly tangy, and intensely aromatic. Better for taste and health • The long fermentation breaks down gluten and phytic acid, making the dough easier to digest. • The extended process contributes to better nutrient availability and a lower glycemic response. • The taste is richer, deeper, and more satisfying—true umami in every bite. This is not fast food. It’s slow-crafted pizza with soul, rare even in Italy.

At our pizzeria, we don’t make fast food. We craft gastronomic experiences. Our dough undergoes a meticulous 48-hour fermentation at controlled temperature—a slow and precise process that only skilled hands can master. This is a rare art. Few pizzaiolos commit to such long fermentation for Neapolitan and contemporary styles. The method is demanding, unstable, and leaves no room for shortcuts. But the rewards are extraordinary. Why it's different — and better: • 🌾 Digestibility: Long fermentation breaks down gluten and antinutrients, easing digestion. • 🧬 Health: The extended process improves nutrient bioavailability and helps regulate energy and appetite through a lower glycemic response. • 🍷 Flavour: Expect complexity, depth, and elegance—a crust with character, subtle tang, and nutty aromas. This is rare. This is real. If you care about how food makes you feel—if you crave flavor with soul—welcome. You've found something truly exceptional.

We use a 48-hour cold fermentation process that allows the dough to develop full flavor, aroma, and texture—while becoming easier to digest. This slow method requires a delicate balance of temperature, time, and fermentation, mastered only by skilled pizzaiolos. The result? A crust that is light, complex, aromatic—and unlike anything you’ve ever tasted.