FIRE
KISSED pies.

WOOD FIRED · SINCE 1998 · NAPOLI · 90s
  • 48-hour dough
  • 485° wood oven

Neapolitan pizza the slow way: dough rested for two days, San Marzano tomatoes, fior di latte and a fire that finishes the job in ninety seconds.

See the menu

EIGHT SLICES

ONE
wild FIRE.

Every pie is cut into eight and meant to be shared. Nobody has ever managed to stop at one slice.

DOUGH000

DIAVOLA

Hand-stretched, topped in seconds, fired at 485°C and boxed while the cheese still moves.

Pickup in 15 minutes or delivered hot across the old town. Order online, we start the fire.

Order now

STAY hungry..

🔥

SLOW DOUGH.
WILD FIRE.
SERIOUSLY CRISPY, PROPERLY
NEAPOLITAN.

↳ no shortcuts, ever

OUR SIGNATURE

PIZZAS

Full menu →

INSIDE THE
kitchen

Flour from a family mill in Campania, tomatoes grown on volcanic soil, and a wood oven hand-built by a Neapolitan mason.

Meet the kitchen
the oven, 485°
48h dough
the good stuff
basil, always

GUESTS SAY !

“

Best crust outside Naples.

★★★★★
Giulia R. · Google
“

The Diavola ruined other pizza for me.

★★★★★
Marco T. · Tripadvisor
“

Masterclass was the best date night.

★★★★★
Sana & Ali · Instagram
“

Delivered still bubbling. Magic.

★★★★★
Tom W. · Google
“

Burrata on pizza should be law.

★★★★★
Elena P. · Yelp
TUE – SUN · 12:00 – 23:00

THE TABLE
IS SET.

Walk-ins welcome, but Friday nights fill fast. Book a table, order ahead, or bring the whole crew for a private fire.

Book a tableOrder online
TONIGHT'S SPECIAL

Regina Burrata