If you take a look at the website for the Associazione Vera Pizza Napoletana (The True Neapolitan Pizza Association), you will find an 11-page document outlining every rule and regulation that differentiates true Neapolitan pizza from. . . essentially every other kind of pizza in the world. The sole purpose of the AVPN is to uphold the authenticity and legacy of Neapolitan pizza and the art form that it is.

Because most people have neither the time, energy, or desire to read through 11 pages of pizza rules, here’s the deal: though we truly respect and admire the traditions that are so strongly upheld within the Neapolitan pizza community, our true passion lies with serving pizzas made with the freshest, most delicious-tasting ingredients around – all while keeping them locally sourced as much as possible.

So tradition says that true Neapolitan pizzas use only San Marzano tomatoes grown in the volcanic ash of Mount Vesuvius. However, when our herbicide-and-pesticide-free gardens are producing a surplus of fresh herbs and vegetables, we would like to use our own tomatoes – along with our own grass-fed beef and free-range chicken.

Our pizzas do reflect the Neapolitan style with thin, hand-stretched, and slightly charred crusts. . .  lighter amounts of sauce and toppings to allow for layered, intentional, and nuanced flavor blends. . . and the sights and smells of fresh herbs and a crackling wood fire.