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A Neapolitan-style pizza spot in the Pueblito Gastronomico where the chef also runs packed classes teaching adults and kids how to work the dough properly. The kitchen is built around a serious commitment to Italian tradition: the flour, tomatoes, and cured meats are chosen like they matter, and the crust carries that particular scent you get near the wood-fired ovens of Naples. Pizza here is somebody's life's work, and it shows.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Latin America Excellent Pizzerias
One number, weighted & current 66
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