Here, young chefs trained the Naples way make the real deal: thin but fragrant crust, topped with San Daniele prosciutto, buffalo mozzarella, and arugula—hold the sauce. Just about everything in the shop comes straight from Italy.
Let this restaurant know you found them on D Magazine’s Online
Directories.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.GOT IT!