Where Some of Our Products Come From
We strive to make the most authentic pizza Napoletana possible. First rate ingredients are essential in creating an authentic pizza Napoletana. Whenever possible the actual ingredients used in pizzerias in Napoli are imported. When importing is not a possibility we search for the highest quality American products to complete our pizzas. Below is just a sampling of where some of our products come from.
Flour – Napoli, Italy Prosciutto Cotto – Parma, Italy Tomato – San Marzano (Napoli), Italy Prosciutto Crudo – Parma, Italy Parmesan Cheese – Modena, Italy Pancetta – Salumi, Seattle, WA Salame – Fra’ Mani Berkeley, CA Finnochiona – Salumi, Seattle, WA
A Bit About Our Oven
Our oven at Settebello was handmade by artisan oven makers in Napoli, Italy. The floor of the oven is made with "Biscotto di Sorrento" and each brick is hand pressed in Salerno, Italy. The mortar holding the bricks together is made with volcanic sand from Mt. Vesuvius. A handmade artisan oven can properly cook a Pizza Napoletana in about one minute reaching temperatures of around 1000 degrees.
Using a wood (or aluminium) pizza peel, and a little flour, the "pizzaiolo" (pizza maker) transfers the garnished pizza using a rotary movement. The pizza slides rapidly with a quick wrist movement performed by the pizzaiolo on to the cooking surface of the oven. The cooking of the Vera Pizza Napoletana must be done exclusively in a wood fire.