Pizza Napoletana

Beyond the boundaries of taste

Hear

OUR STORY

We call ourselves pizza artisans

My name is Antonino Leo, class ’88, born in Tuscany and raised in Campania from the age of 2.

When I arrived in Alto Adige in 2007, I began my first experiences in the kitchen, which allowed me to achieve several important goals alongside well-known chefs and to establish myself in the culinary sector, first in Italy and then abroad in Australia, America and England.

Back home, I met the woman who would become my wife, Mariantonietta Napolitano. Having a shared passion for pizza and good food, we decided to embark on a culinary project together.

At the culmination of a long search for quality products we decided to open our own gourmet restaurant in Luson, a small town in South Tyrol.

Agorà21 opens to good taste on 2 June 2021..

We call ourselves pizza artisans

My name is Antonino Leo, class ’88, born in Tuscany and raised in Campania from the age of 2.

When I arrived in Alto Adige in 2007, I began my first experiences in the kitchen, which allowed me to achieve several important goals alongside well-known chefs and to establish myself in the culinary sector, first in Italy and then abroad in Australia, America and England.

Back home, I met the woman who would become my wife, Mariantonietta Napolitano. Having a shared passion for pizza and good food, we decided to embark on a culinary project together.

At the end of a long search for quality products we decided to open our own gourmet restaurant in Luson, a small village in South Tyrol.

Agorà21 opens to good taste on 2 June 2021..

Get to know

Our raw material

Selected flours

The quality of our flours is immediately recognisable by their taste and smell. To recognise a good flour, you need to find out about the origin of the wheat, read the nutritional table and then smell it in the bag and taste it in the finished product.

The best types of wheat are those with high protein quality. The milling process has a decisive influence on the performance of the flour. Our research is geared towards obtaining flour that works without additives.

MOZZARELLA FIOR DI LATTE

South Tyrolean milk is produced at high altitudes on family-run farmsteads. The altitude varies between 800 and 2000 metres. The farmers ensure that the milk is processed within 24 hours of milking.

Our mozzarella fior di latte is made from 100% South Tyrolean milk and is processed by real experts, which allows us to obtain a product of the highest quality to enhance the characteristics of our pizza.

SAN MARZANO TOMATO

The characteristics that make the San Marzano tomato unique and indistinguishable from all others are: its cylindrical and elongated shape, its bright red colour, its elastic, slightly watery and almost seedless flesh and its typically sweet and sour, fresh and intense flavour.

Discover

our technique

Leavening up to 48 hours

When making pizza, to ensure a perfect balance, attention must first be paid to its rising process.

Our dough is worked and then left to rest in special containers at a controlled temperature between 4°C and 6°C for 48 hours, until it is ready for the final stage of maturation.

This process allows us to obtain a soft and crumbly pizza with the typical colour and aroma of freshly baked bread.

The oven

To cook our pizzas we had to rely on the masters of quality and perfection: the Izzo electric ovens, designed to perfectly replace the classic wood-fired oven.

Its structural characteristics and the highly prized Sorrento biscuit present both in the ceiling and in the stalls allow us to cook our pizzas evenly and in a short time.

The oven

To cook our pizzas we had to rely on the masters of quality and perfection: the Izzo electric ovens, designed to perfectly replace the classic wood-fired oven.

Its structural characteristics and the highly prized Sorrento biscuit present both in the ceiling and in the stalls allow us to cook our pizzas evenly and in a short time.

Book

We would love to welcome you to our premises!

We would love to welcome you to our premises!

Car parking

We have 6 parking spaces. If you cannot find a free parking space in our yard, you can use the free car park: “Parkplatz”, in the immediate vicinity of the restaurant (100 metres approx.).

Car parking

We have 6 parking spaces. If you cannot find a free parking space in our yard, you can use the free car park: “Parkplatz”, in the immediate vicinity of the restaurant (100 metres approx.).