Вашата кошничка е празна
Seventy-two hours of cold fermentation. San Marzano tomatoes crushed by hand. A wood-fired forno that has not cooled since 2014. Everything else is just pizza.
Our mother dough rests for seventy-two hours at four degrees. Nothing proofs patience like time.
San Marzano tomatoes from Agro Sarnese are crushed by hand at dawn. No sugar. No pretending.
A Stefano Ferrara oven at 485°C, fed by Tuscan beech. The floor has not cooled since 2014.
Ninety seconds later it is on your table. We do not plate — we hand it over, and we hope you share.
◉ Since MMXIVNonna approved“We came from a small town outside Napoli with one bag of flour, a mother yeast that my grandmother kept alive for forty years, and the stubborn idea that a pizza should take its time.
