Our Specialties: We proudly produce authentic Pizza al Taglio and Pizza al Padellino
Pizza al Taglio
Pizza al taglio or pizza al trancio is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy.
History
This style originated in Rome, becoming popular in the 1960s. It revolutionized pizza consumption by making it readily available for takeaway.
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Pizza al Padellino (Pan Pizza)
Pan pizza is a pizza baked in a deep dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza, and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s. The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan.
History
Originating in Turin, this style represents the northern Italian approach to pizza making, characterized by its unique pan-cooking method.
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Neapolitan Pizza
The original pizza, featuring a soft, thin base with a puffy, charred crust. Made with San Marzano tomatoes and buffalo mozzarella.
History
Dating back to 18th century Naples, this style was created to feed the city's working poor, becoming a UNESCO cultural heritage in 2017.
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Roman Pizza
Known for its ultra-thin, crispy crust. Traditional Roman pizza is round and cracker-like, different from Pizza al Taglio.
History
This style represents the traditional Roman approach to pizza, characterized by its extremely thin and crispy crust.
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Sicilian Pizza (Sfincione)
A thick-crust, rectangular pizza with toppings baked directly into the dough. Often features breadcrumbs, onions, and caciocavallo cheese.
History
Originating in Palermo, Sicily, this style is also known as Sfincione, meaning "thick sponge," referring to its distinctive texture.
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Pizza al Metro
As the name suggests, this pizza is sold by the meter. It's a long, rectangular pizza perfect for sharing and parties.
History
Created in 1959 in Vico Equense, near Naples, this style was invented to serve large groups efficiently.
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Panuozzo
A unique pizza-sandwich hybrid made from pizza dough, stretched into an oval shape, baked, split, filled, and baked again.
History
Originated in Gragnano, near Naples, this innovative style combines pizza-making techniques with sandwich preparation.
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