Artisanal Tradition
Dal 2018Experience the soul of Naples. Our dough rests for 48 hours, fired at 450°C in our hand-built Vesuvian stone oven. Pure, simple, and uncompromising.
Anzengrubergasse 15
Graz, Austria
Mon – Sat
12:00 – 23:00
Pizzaiolo
The 48-Hour Patience
The Secret
Our dough is a living thing. We use only stone-ground Italian flour, natural yeast, and sea salt. It rests for two full days, developing a complex flavor and a light, airy crust that melts in your mouth.
01
San Marzano DOP
Grown in the volcanic soil of Mount Vesuvius.
02
Fior di Latte
Freshly made mozzarella from Agerola.
03
Cold Pressed Oil
Single-estate extra virgin olive oil.
