Botta Neapolitan

Each rooted in Italian tradition, we offer two types of crusts: Pizza Napoletana (Feeds 1-2) - a dough mixed with imported “00” flour from Italy, fermented at room temp for 24 hours. Pinsa Romana (Feeds 2-3) - a high hydration oval dough, fermented for 48 hours and twice baked resulting in a crispy lightly charred crust.

Classic Italian pastries made fresh daily. Using imported creams, chocolates and flours to create our elevated selection of Dolce.