Unica Pizzeria
Three dough versions are made with imported Caputo flour and were developed by consultant pizzaiolo Davide Civitiello, a Naples native, baked in an electric Neapolitan Izzo oven at 450°C with a copper finish in up to 90 seconds. The pizzeria specialises in individual-size, high-crust Neapolitan rounds rather than the slice format.
Why it is here
Three dough versions are made with imported Caputo flour and were developed by consultant pizzaiolo Davide Civitiello, a Naples native, baked in an electric Neapolitan Izzo oven at 450°C with a copper finish in up to 90 seconds. The pizzeria specialises in individual-size, high-crust Neapolitan rounds rather than the slice format.
What to order
Alcachofra, provolone defumado e lascas de pancetta frita; linguiça assada com friarelli; cereali (five-grain dough)