The dough of our pizza follows a specific process, which causes it to rise for twenty-four hours. But above all, the process begins with a flour for the highest quality Neapolitan pizza: that of Mulino Caputo, which has been the flour of Naples since 1924.
The search for quality starts from afar, so that we can give you a dish that has been carefully prepared down to the smallest detail and that restores the authentic flavour of our tradition.

Mulino Caputo

Experience the true Neapolitan flavour

A lifelong passion for the tradition of Neapolitan pizza and it’s true flavours. A dough leavened for 24 hours, but also many delicious and appetizing proposals with the specialties of our chip shop. 

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