Midtown Manhattan · Neapolitan Tradition
Naples in every bite.
New York in every table.
48-hour fermented dough, a wood-fired oven at 900°F, and ingredients flown in weekly from Campania. Reserve your spot tonight.
🔥
Wood-fired oven
✈️
Imported ingredients
⏳
48-hr fermented dough
📅
Reservations welcome
Our Philosophy
Obsessively Neapolitan.
Unapologetically New York.
Nino Esposito trained at the Associazione Verace Pizza Napoletana before moving to Manhattan in 2003 with a single goal: make a pizza in New York that would pass in Naples.
We import Caputo 00 flour, DOP San Marzano tomatoes, and fior di latte every week. The dough ferments for 48 hours. The oven runs at 900°F. The pizza takes 90 seconds. There are no shortcuts.
Reserve Your Spot🌾 Caputo 00 flour
🍅 DOP San Marzano
🧀 Fior di latte
🔥 90-second bake
A table worth booking.
Sign in with Google or Facebook and reserve in under a minute. No account needed.
Book a Table