The Pizzeria culture is rooted in tradition and love.
Join us for a great Italian food experience in a fun, exciting and friendly environment.
Your taste buds will never be the same.
The world's first true pizzeria, Antica Pizzeria Port'Alba, opened in Naples in 1830 and continues to operate today. The traditional pizzeria of the 1800’s included a large brick oven, a marble counter where the crust was prepared and a shelf lined with ingredients. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer's eyes. The contemporary Neapolitan pizza is prepared in the same way it was over 200 year ago. With a commitment to high quality ingredients and the same age old techniques, the unique flavor of wood-fired pizzas is unmatched.
The bread, the tomato and the cheese, along with a sprinkling of basil, found their calling in 1871 when a restaurateur, Raffaele Esposito, had the idea of combining them in honor of Princess Margherita of Savoy. The tomatoes, mozzarella, and basil duplicated the colors of the flag of the recently unified Italian state. Pizza alla Margherita, the direct ancestor of the modern pizza, was brought to North America by Italian immigrants in the late 19th century.
The three key ingredients that make an authentic, Neapolitan pizza:
Antico Molino Caputo Flour
We use Caputo flour. Antico Molino Caputo has been milling flour for over three generations at their facility outside of Naples, Italy. It is used by the best pizzerias in the world!
We use Italian plum tomatoes imported from Italy.
Fior de latte
We us fresh cow's milk mozzarella