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Giulietta gets everyone to agree on what is the best way to prepare pizza. There are two different wood ovens so you can choose either the Roman or Neapolitan style pizza.

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ROMAN PIZZA

The Roman Pizza, crispy, light and thin, has been created with the consultancy of Marco Lungo,
one of the greatest artist of the pizza’s world, and his staff. A long search led him to select
the best flour for the dough and authentic and natural ingredients.

NEAPOLITAN PIZZA

The classic Neapolitan pizza has the support of the Francesco and Salvatore Salvo, owners of a famous pizzeria in San Giorgio a Cremano, a town in the Naples outskirt. The Neapolitan pizza selection includes also creative and original solutions, in addiction to the classics.
In both cases the quality is guaranteed by the long process of the dough fermentation and the selection of seasonal and local products.