Contemporary Neapolitan
A soft centre and a tall, airy crust. This pizza celebrates volume and a light bite.
One tradition, many shapes
The pizzaiolo's hands give the dough its shape. Diameter, thickness, crust and the relationship between centre and rim all change the texture of each bite.
We chose three interpretations without claiming to represent every Italian pizza tradition. Each needs care in shaping and baking.
Roman
Thin, crisp and delicate. We look for a short bite and an immediate fragrance.
Ruota di carro
A wider disc, stretched thin with a modest rim. Its generous shape comes from the hand-stretching technique.
Choose your preferred style on the menu. Ruota di carro has a €3 supplement.