Uanema, che buono!
Subscribing to traditional guidelines, our Napz dough is fermented for at least 24 hours at room temperature, to be light and tasty, as it should be. Salt, water, Italian 00 flour, a little bit of yeast and passion is all it takes. When you taste it, you will know.
We serve two traditional pizzas, which are at the heart of every Nap (Neapolitan): the Margherita and the Marinara. True to the Pulcinella and his mischievous behaviour, our third seasonal pizza takes on a variety of contemporary flavours.
MARINARA
san marzano tomatoes, oregeno, garlic, basil, pecorino romano, parmigiano reggiano, evo.
MARgherita
san marzano tomatoes, fior di latte mozzarella, basil, pecorino romano, parmigiano reggiano, evo.
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* Our flour, tomatoes and fior di latte mozzarella are imported from the South of Italy. All other ingredients are sourced from local partners who treat their products as we treat our pizzas.