72-hour dough
Slow-fermented for a crust that's airy inside, blistered outside, and easy on the stomach.
Wood-fired since 2009
A slice of heaven
A slice of heaven
in every bite.
Hand-stretched dough, San Marzano tomatoes, and a 900°F oven. Old-world recipes, served warm by people who care.
Open till late
Three generations, one oven.
What started as nonna's Sunday supper became a neighborhood ritual. We knead by hand, sauce by taste, and serve like family.
Wood-fired only
Oak and apple wood. 90 seconds at 900°F. The smoke is the secret.
Sourced near
Mozzarella from down the road, basil from the back garden, tomatoes from one farm only.
The classics & the bold.
Kind words, warm bellies.
★★★★★
"The crust alone is worth the trip. Best pizza I've had outside of Naples — and I've been three times this year."
★★★★★
"They remember our names, our orders, and our kid's birthday. The Diavola is dangerous in the best way."
★★★★★
"Cozy, warm, and the wine list punches way above its weight. The Funghi Selvatici stole the night."
A warm table is waiting.
Find us
248 Greenbrier Lane
Old Town, on the corner of 4th & Vine
Open hours
Tue–Thu · 5pm–10pm
Fri–Sat · 5pm–midnight
Closed Sundays & Mondays
Reservations
(555) 014-7821
Walk-ins welcome at the bar