Why We Ferment for 72 Hours
Cold fermentation at 4°C over three days develops the complex flavour compounds that make our crust unlike anything else. Here is exactly why we chose 72 hours.
The Volcanic Basalt Stone
Our oven is built from volcanic basalt quarried in the Campanian highlands — the same stone that's been used for centuries in Napoli.
Neapolitan Roots
Every recipe traces back to the original Associazione Verace Pizza Napoletana guidelines. Tradition is not an option — it's the foundation.
Engineering the Perfect Char
The leopard-spotted cornicione — dark blisters on a pillowy crust — is not a mistake. It's the signature of 485°C applied correctly, briefly, and with absolute precision.