Tomato, Mozzarella Fior di latte from Agerola, Basil, Pecorino DOP cheese, oil: these are the ingredients of the queen of all pizzas: pizza Margherita, to be tasted either classic or double mozzarella.

The lightest but also one of the most appreciated pizzas in the world.
Tomato, garlic, oregano, oil: here’s what Marinara is made from, the pizza that’s been made famous right by Michele.
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Cetara is a small village on the Amalfi coast,
well-known for its anchovy sauce.
This is the pizza that homages Cetara’s flavours, smells and colours:
tomato, Fior Di Latte Mozzarella from Agerola, Cetara’s anchovies, oregano, capers, oil.

“Calzone” is a baked pizza stuffed with ricotta (soft white Italian cheese), ciccioli (pork scratchings), Fior di Latte mozzarella, tomato and oil. A classic of the neapolitan tradition.

From the same dough of pizza, arises a fried stuffed Calzone which has been a classic of the Neapolitan tradition since the postwar.
Ricotta (soft white Italian cheese), ciccioli (pork scratchings), Fior di Latte mozzarella, tomato. These are the ingredients contained in the fried Calzone.

A classic of the neapolitan tradition, pizza Cosacca replaces mozzarella with a generous handful of Pecorino D.O.P (Italian sheep cheese).
A light, basic pizza with a sharp flavour.