There are many different versions of the evolution of Pizza Napoletana.  We believe the “True Pizza Napoletana” was first made after the discovery of America in 1492 by Cristoforo Colombo.  It was this Genoan who carried the tomato plant back to

Europe.  In 1596, it was exported from Spain to Naples where it was first used on top of a disc of dough.   This was the birth of the “Pizza Napoletana.”

In 1889, Chef Rafaele Esposito used red tomato sauce, white mozzarella cheese and green basil on pizza dough to represent the Italian flag for King Umberto I.  Queen Margherita loved this pizza so much, it became the “Pizza Margherita” in her honor.

The world’s first pizzeria was opened in 1830 in Naples and is still operating today.  To attract customers to “Antica Pizzeria Port’Alba,” Italian youths would walk around with tin cans on their heads.  They would bang the tin cans to attract customers and lead them to the world’s first pizzeria “Antica Pizzeria Port’Alba.”

IL FORNO (THE OVEN)

The only way to make authentic Pizza Napoletana is in an oven that is heated 100% by wood.  Our oven was made by Neapolitan artisans using stone and volcanic soil from Mount Vesuvius.  It was built to cook at a temperature of 1,000 degrees, making apizza in 90 seconds.  Our oven is the key to making our quality pizza.

INGREDIENTS

We use only the best ingredients from Italy and America to make our authentic Pizza Napoletana:

• San Marzano tomatoes
• Pure flour from Napoli
• Sicilian Sea Salt
• Fresh Fiore Di Latte  (fresh mozzarella)
• Extra virgin olive oil  (imported from Napoli)
• Fresh basil
•  Mozzarella Di Bufala (imported from Napoli fresh every week)