Café Porta Alba

At Café Porta Alba, we make authentic Neapolitan pizza and must adhere to specific characteristics. The dough must be hand-pressed with Italian flour, and must contain a precise amount of water. Tomatoes must always be Italian, and are the San Marzano style. The bufala mozzarella cheese used is from water buffalo in the region between Napoli and Roma. Ingredients are fresh, are sparingly used and are placed with practiced hands on the dough. The pizza is baked in a special high temperature wood burning oven (ours was imported from a 3rd generation oven maker in Naples).

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