Postcard from Napoli is very proud to be certified by the AVPN (Associazione Verace Pizza Napoletana). As a member, we must abide by specific rules when creating an authentic Neapolitan pizza. The dough must be worked by hand, and cooked directly on the surface of our traditional domed Neapolitan pizza oven, fuelled by wood. Only soft-grain flour, fresh yeast, water, and sea salt may be used for the dough, and only Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings.
“Real Neapolitan pizza is soft, juicy and pliable, not soggy.” “If you like thin and crispy, it’s not our style!”
Dino & Davide
Postcard from Napoli