It’s the Pizza – Pizza al Taglio
Pizza al taglio is experiencing a revival as more and more culinary artists are reverting back to the roots of traditional pizza making philosophies. There are several principles at the core of the centuries-old art of Italian pizza making: Carefully chosen ingredients, long-leavening dough, exquisite craft and skill, unique preparation, and the baking of the dough. The flavor and texture of this style of pizza is unmatched. In Italy, this kind of pizza is called “pizza al taglio” (pizza by the cut), which first became famous in Rome before spreading throughout Italy.
The large rectangular pieces have become almost synonymous with high-quality Italian street food. Italian natives enjoy pizza al taglio as a snack while walking along the marvelous streets of their grand cities, or as a comforting meal among friends. We have gone to great lengths to bring you an authentic Italian pizza that contains the same attention to detail as the pizza al taglio from home.
Sustainability at the Core
We’re into good food. It’s not just the authenticity and method of preparation, but also the quality of the ingredients and the way we source everything – including the power we use to light the restaurant. Our ingredients are primarily organic and local. We use energy efficient LED lighting throughout the restaurant. We are passionate about recycling and composting. You can feel good about eating at Napizza, where you are leaving a light carbon footprint on this earth that supplies us with its edible bounty.
Learn more about our sustainability initiativeshere.