NAPOLE-
TANA

La Nostra Storia

From the streets
of Naples to
Clerkenwell

“Real Neapolitan pizza has only two enemies: shortcuts and silence. We do neither.”

Chef Ciro De Luca learned the art of pizza at his grandfather’s pizzeria in Spaccanapoli, Naples — a place that has been baking pizza for over 80 years. When Ciro moved to London in 2015, he was horrified by what passed for Neapolitan pizza. Four years later, he opened Napoletana.

Every element is authentic: the 72-hour proved dough, the San Marzano DOP tomatoes shipped weekly from Campania, the buffalo mozzarella arriving fresh twice a week, and the wood-fired oven that reaches 485°C — hotter than any domestic or gas oven could manage. A real Neapolitan pizza bakes in 90 seconds. Anything slower is not the real thing.