Pizza NonnaOur story
Two cousins, one oven
We opened in a former bicycle shop and never repainted the walls. Flour from a mill outside Naples. Tomatoes picked in August. Mozzarella that arrives before we do. Everything else — the music, the mismatched plates, the second bottle — happens on its own.
— Zio Marco, dough guy
Twenty-five years, three things
1998
Zio Marco lights the oven for the first time in a former bicycle shop.
2006
The dough recipe hits 48 hours of cold fermentation — and stays there.
2014
We stop printing menus. The wall gets a chalkboard instead.
2023
Second bottle of Lambrusco becomes an unofficial house rule.
The people
Marco
Dough guy, 25 years
"Flour, water, salt, time. That's it."
Giulia
Front of house
"We keep half the room for walk-ins. Always."
Enzo
Wine & vibes
"If it's not natural, it's not on our list."
