New from the oven
Iccara Romana
Super light, airy, crisp — and twelve ways to have it.
For over six months I learned directly from the masters of this style of pizza, ensuring we achieve the same quality, texture and taste as you would get in Rome itself. Our process is labor-intensive, but we embrace the challenge. It requires special ingredients that we source directly from Italy, which is an essential part of our DNA. Above all, we know consistency is key, and we are committed to putting in the hard work and love required to maintain it.
Some facts about our dough
Health
The airiness of our pizza comes from a special, natural technique, yielding a high percentage of protein and very little sugar.
Flour
A special wheat which we import direct from Napoli makes our pizza super light, with an airy and exceptionally crisp crust.
Technique
A high percentage of water and a small quantity of yeast, rested and risen at length — which also makes the dough highly digestible.