We bake Neapolitan style pizza. In handmade ovens from one of the last manufactories in Naples. With best flour from Caputo and crushed tomatoes from Campania. The Fior di Latte Mozzarella comes from the cheese dairy Fior d’Agerola and our dough rests and matures for 2 to 3 days. This is what makes it so light, fluffy and digestible. And, to offer you even more, here and there we also have the occasional co-baking with world-renowned pizza gurus who enter our ovens.