M'arrecreo Pizzeria
Owner Pedro Azevedo took an intensive pizzaiolo course in Naples in January 2018 and brought back two classmates to open the pizzeria; NiT reports the Marana oven imported from Italy reaching 480°C, a 90-second bake time cited as one of the Associazione Verace Pizza Napoletana's own rules, and a dough that ferments 16–24 hours. Tasting Table separately reports AVPN certification was subsequently granted.
No photograph published for M'arrecreo Pizzeria yet.
Why it is here
Owner Pedro Azevedo took an intensive pizzaiolo course in Naples in January 2018 and brought back two classmates to open the pizzeria; NiT reports the Marana oven imported from Italy reaching 480°C, a 90-second bake time cited as one of the Associazione Verace Pizza Napoletana's own rules, and a dough that ferments 16–24 hours. Tasting Table separately reports AVPN certification was subsequently granted.