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Owner Peppe Miele created this little slice of heaven to promote the food from his hometown of Naples and make pizzas according to the strictest tradition. His single-mindedness paid off when Antica Pizzeria became the first restaurant in the United States to bear the seal of approval of the Verace Pizza Napoletana Association—the most coveted mark of authenticity in the pizza world. Certified Neapolitan pizzas must be baked on the brick floor of a wood-burning oven, their dough must be composed of nothing but flour, natural yeast and water, and their diameter must not exceed 30 centimeters—and those are just the highlights of the rule book. Suffice it to say, the results are delicious.
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Copyright© 2005 and following by Antica Pizzeria. |
