Dante's Pizzeria Napoletana
The pizza at Dante's is documented rather than merely reputed: sourdough made with flour imported from Italy, fermented at least two days, baked in wood-fired ovens imported from Naples. It was the first pizzeria in New Zealand certified by the Associazione Verace Pizza Napoletana, and head pizzaiolo Enis Baçova placed second in the Neapolitan category at the 2024 Caputo Cup in Naples.
Why it is here
The pizza at Dante's is documented rather than merely reputed: sourdough made with flour imported from Italy, fermented at least two days, baked in wood-fired ovens imported from Naples. It was the first pizzeria in New Zealand certified by the Associazione Verace Pizza Napoletana, and head pizzaiolo Enis Baçova placed second in the Neapolitan category at the 2024 Caputo Cup in Naples.