1. Burnt, scorched. Flame-blackened blisters speckling the cornicione of authentic Neapolitan pizze.
2. A Neapolitan pizzeria and bar in the Old Hardware Store on Bainbridge Island, Washington.
We are disciples of the Napolitano school of pizza cookery.
There are rules: Type “00” flour, San Marzano tomatoes, fresh mozzarella, hand-stretched dough, and a very hot wood-burning oven.
Cooking simple foods exposes flaws - a perfect pie is a life-long pursuit. We start with our own meats; classic Italian salumi, cured lovingly for months, right here.
We recall our travels through Campania, where we sourced the most authentic basic ingredients and imported them directly to Seattle.
Finally, we craft our pie: a three-day fermentation for the masa, a pronounced cornicione, perfectly bruciato, and raced to the table uncut and piping hot.
In Naples, pizza is life. We humbly follow the proud pizzaioli down the rabbit hole in our search for perfection.