×
Showing results for Pizzeria Napoletana
Search instead for Pizzeria Napoletta
Pizzeria Napoletana from www.napoletana.com
Located in little Italy, Pizzeria Napoletana was originally a small bar. Pizza is a passion for Neapolitans and for us this passion has grown over the years and ...
Pizzeria Napoletana from www.inferno-pizzeria.com
Don't let the suburban shopping strip fool you. Inferno Pizzeria Napoletana, which opened in October 2015, has a decidedly downtown sensibility. Owner Tony ...
Buzzy eatery with authentic Neapolitan pizzas, salads, housemade burrata & an all-Italian wine list.
Anthony Mangieri's legendary NYC pizzeria. Anthony Mangieri is a pioneer of Neapolitan-style pizza in the United States.

Neapolitan pizza

Food
Neapolitan pizza, also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes must be either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the... Wikipedia
Inventor: Raffaele Esposito
People also ask
Pizzeria Napoletana from www.settebello.net
We are with you. We want to thank our Settebello community for supporting us through this difficult time. Many of you have asked how you can help and we really ...
Rating (57) · $$ - $$$
Pizzeria Napoletana, Prospect: See 57 unbiased reviews of Pizzeria Napoletana, rated 4.5 of 5 on Tripadvisor and ranked #2 of 9 restaurants in Prospect.
Phone: 650-969-4884. Hours: M, T, W, Th 5-8. Friday 5-9. Saturday 11-2 and 5-9. Sunday 11-2 and 5-8. Dine in (Limited), Outside seating or Take-out.
Pizzeria Napoletana from en.wikipedia.org
Neapolitan pizza also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes must be either San Marzano ...
Pizzeria Napoletana from www.havenpizzerianapoletana.com
Welcome to Haven Pizzeria Napoletana, we specialize in wood-burning brick oven pizzas and Italian favorites. Our recipes are all crafted with the freshest ...
Original New Haven style coal fired pizza, a Connecticut tradition since 1925. Our approach is simple: the best ingredients on the best dough, every time.