Naples Tradition · Modern Soul

Where Dough
Becomes
Devotion

Every pizza is a conversation between flour, fire, and the hands that shaped it. No shortcuts. Just craft and devotion to the flame.

72h
Fermentation
485°
Fire Heat
10+
Signature Pizzas
Artisan Neapolitan Pizza
🍅
🌿
🧄
🧂
ArtigianoNapoliAutenticoPassione FuocoTradizioneArtigianoNapoli AutenticoPassioneFuocoTradizione

The Artigiano Way

Flour,
Water,
Salt,
Time.

There is no secret ingredient — only patience. Our dough rests for 72 hours before it ever meets fire, developing a complexity of flavour that no shortcut can replicate. San Marzano tomatoes grown in volcanic Campanian soil. Buffalo mozzarella from Caserta dairies. Ingredients with names and places.

We believe a great pizza speaks quietly: a slightly charred, blistered cornicione, the soft pull of fermented dough, the bright acidity of fresh tomato cutting through rich fior di latte. Simple. Irreducible. Perfect.

Tipo 00 Flour
San Marzano
Fior di Latte
Ligurian EVOO
Sea Salt
Wild Yeast

The Craft

From Grain
to Flame

01

🌾

The Flour

We source stone-milled Tipo 00 from a small Umbrian mill. Lower protein, finer texture, more complex flavour — the foundation of everything.

02

🫧

The Ferment

A slow, cold fermentation for 72 hours. Enzymes break down starches, wild yeasts develop acids. The dough becomes something alive.

03

👐

The Stretch

Hand-stretched. Always. The rolling pin destroys the structure we spent three days building. Our pizzaioli coax the dough open with their palms.

04

🔥

The Fire

90 seconds at 485°C in our Neapolitan wood-fired oven. The cornicione blisters and rises. The base stays soft. Timing is everything.

01 🌾 The Flour

We source stone-milled Tipo 00 from a small Umbrian mill. Lower protein, finer texture, more complex flavour — the foundation of everything.

02 🫧 The Ferment

A slow, cold fermentation for 72 hours. Enzymes break down starches, wild yeasts develop acids. The dough becomes something alive.

03 👐 The Stretch

Hand-stretched. Always. The rolling pin destroys the structure we spent three days building. Our pizzaioli coax the dough open with their palms.

04 🔥 The Fire

90 seconds at 485°C in our Neapolitan wood-fired oven. The cornicione blisters and rises. The base stays soft. Timing is everything.

What Guests Say

"This is the closest I have come to Naples without boarding a flight. The cornicione alone is worth the journey."

— Lorenzo M., food critic, La Repubblica

Reserve Your Table

Come,
Eat Well.

Dinner is served Tuesday through Sunday. Lunch on weekends. The wood fires are lit at noon.

Get in Touch

Come Find Us

Address

Via dei Tribunali, 32
80138 Napoli, Italy

Reservations

+39 081 234 5678

Email

tavola@lartigiano.it

Opening Hours

Tuesday – Friday18:00 – 23:00 Saturday12:30 – 23:00 Sunday12:30 – 22:00 MondayClosed

We'll confirm your reservation by email within 2 hours. For same-day bookings please call us directly.

🍕

Benvenuto, Marco.

Your reservation is confirmed. We'll send a confirmation to your email shortly.
We look forward to welcoming you.