In Italy it's common for pizzerias to brag about how long they let their pizza dough rise for. When the dough rises, it becomes lighter and airier. The Italians believe that this makes the pizza more digestible and lessens bloating. That’s why we’re proud that all of our dough, made with 00 Caputo flour, which goes through a 24-48 hour rising process.
We offer Mozzarella di Bufala Campana D.O.P. imported from the region around Naples on all of our pizzas. "Bufala” is the Italian word for buffalo. Indeed, this mozzarella is made from buffalo milk instead of cow’s milk. The “D.O.P.” label protects various Italian foods and certifies that the product is of the highest quality and has undergone numerous inspections by an independent consortium appointed by the Italian Ministry of Agriculture . The Italians view buffalo mozzarella as a Neapolitan delicacy. We are happy to offer it on our pizzas just like the pizzerias in Naples do. Apart from having a unique taste which we’re sure you’ll love, three recent studies at Italian universities confirmed that buffalo mozzarella has a lot of positive benefits: it is lower in salt, highly and easily digestible, and even has some antioxidant power. *
San Marzano D.O.P. tomatoes can only grow in one place on Earth: outside Naples, near and around Mt. Vesuvius. The soil around the volcano is extraordinarily fertile, and rich in nutrients and minerals.
We use real, imported San Marzano D.O.P. tomatoes (Pomodoro S. Marzano dell'Agro Sarnese-Nocerino D.O.P.) on our Margherita D.O.P. pizza!