With great attention to detail, we let our dough ferment for 24 hours at room temperature and cook for 60 to 90 seconds at a glowing heat of about 480 degrees in the stone oven. To serve you the highest possible quality of a true Neapolitan pizza, we use only Fior di Latte (cheese) and San Marzano tomatoes, which make our pizza a delight.

We are a certified "Associazone Verace Pizza Napoletana" member. It is a great honour for us to be accepted by the world's most important pizza body.

It is also great for us because we are allowed to be part of this wonderful tradition, and to produce the Pizza Napoletana according to all the rules of the Neapolitan Pizzaiolo. We are the sixth certified pizzeria in Germany.