It all began in 1980 with one man and a dream.
Very often I’ve been asked about what’s my secret. My smiling answer is that the basis of the experience that I pass over for generations is a profound technical knowledge paired with passion for our work. It’s not based on intuition but motivation to improve and learn from the Neapolitan culinary tradition. I am jealous and proud of my tradition that I continue with passion and precision.
Every day I try to improve myself thanks to my experiences and to the passion I nourish for experimentation and research. Simplicity is the interpretation of what gives us the power and the spirit to improve our work day by day.
the secret is the experience that I was is transmitted by generations of pizzaiuolo (pizza makers) linked to the Neapolitan tradition. Culture is passion lasting process. Crossing my Neapolitan tradition with different cultures in different countries has made that would increase my desire to convey our centuries-old tradition. Over 35 years spent in restaurants and pizzerias are still not tired because research and passion keeps alive
I try to approach more possible to perfection in my work because because i want the best of the best for my customers.
“Al Dente as a way of life.”
- The Bay -
“Forget the motherland - The best Italian food
is made right here in Prescott.”
- Food for Thought -
“If Pasta could sing!”
- Eating Out -