About Our Pizza

In Rome and Florence, “Roman-style” is the most prominent kind of pizza.  Following the success of Neapolitan pizza that has migrated from Italy, Romano or “Pizza Alla Pala”, has recently become popular in cities like New York, San Francisco, and Tokyo.

The process to achieve our unique take on pizza requires a 72-hour fermentation cycle with meticulous care throughout the process resulting in a dough that has real hole structure and texture while remaining light and flavorful.

For the optimal pizza experience, we avoid overloading the pies with too many toppings and recommend that any custom ordered pizzas follow the same rule.