True Neapolitan Pizza
In 1984 theTrue Neapolitan Pizza Association (AVPN – Associazione Verace Pizza Napolitana) was founded with International Regulations, a set of codified rules and secrets orally transmitted by generations of Neapolitan pizza chefs. The Verace Pizza Napolitana brand certifies that L’Escalier Pizzeria produces a pizza of excellence which conforms to the International Regulations of AVPN and true to the Neapolitan gastronomic tradition.
Our flour
The dough is the real soul of the pizza. It is made with just water, salt, yeast and the highest quality of flour. We use Caputo flour which has become the leading brand in Italy. The dough is left to rise for 36 to 48 hours which guarantees a unique lightness and fragrance to our pizzas
SAN MARZANO TOMATOES PDO
The majority of the ingredients we use come from the Campania region, such as the San Marzano tomatoes grown only in the Agro Nocerino-Sarnese area (Slowfood Association). The berry, with its unmistakable shape, has incomparable pulp color, texture and consistency which holds up well in cooking. They are hand-crushed in order to create a passata which is not too dense and which still has some pieces of peeled tomato in it.
Fiordilatte DOP
Fior di latte and buffalo mozzarella PDO are produced by Euroiovine, a dairy company located in the heart of Campania, the renowned capital of the famous Mozzarella di bufala.
Seasonal ingredients
Many of the products used for our pizza toppings are from the Campania region such as the cherry tomatoes from Piennolo del Vesuvio PDO, Giagiu’ yellow tomatoes and Neapolitan papacella pepper fillets (Slowfood Association).
Pizza
The secret of the True Neapolitan Pizza is in the hands of the Pizza chef. Great skills are required to knead the dough, rotate and toss it so that the air inside moves towards the edge of the disc thus creating the typical characteristic of the True Neapolitan Pizza, the crust.
PIZZA RESTAURANT
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BONUS
L'Escalier sas | Via Circonvallazione, 22 - 10020 Pecetto Torinese | VAT number: IT 08322520019
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