What Makes Us Different?

We make the dough for our crust from a recipe that has been in our family since the last century, in fact we had a piece of "starter" that was around for 60 years until not too long ago.

As for our dough, it was Artisan before Artisan was a name for it. The recipe we use was perfected by S.Zia Millie around 1918 and only slightly modernized by Matteo over the last several years. We now incorporate a few ingredients that were not available back in the day.

The vast majority of Pizza you will consume is made from a crust consisting of High Gluten Flour "All Trumps" water, dashes of salt, sugar and oil and yeast and that is it, take away the yeast and oil and you have the same recipe used for wallpaper paste back in 1906.

Our crust is rich and complex as it contains white flour, wheat flour, semolina flour, spelt flour, local honey, chia seed, hemp and a bit of flax meal. The result is a crunchy, tasty, nutritiously crisp Pizza di Napoli.

After all, some of these things we didn't have in Naples in the old days, but we have them now and like the way they make our crust taste. It cost a bit more to make but we cannot make what we wouldn't eat, we also don't want Attilio Angelina or S.Zia Millie to come back and haunt us one night, with all this work we do, we need our sleep.

We also lay our Cheese first, then the Tomato Sauce or if there are toppings they go second then Sauce.

Why you ask?

This way with each bite you get it all and not a hot mess of cheese headed for your nose and lips ready to give you a second degree burn if not worse. Like Staining your good clothes.

Not only that, but if that happens who wants to eat a naked slice.

We also chop up our Pepperoni, yeah we know you are used to seeing the round slices staring you in the face, only thing is it makes no sense, after all do you want to taste it or look at it. You get much more flavor with bite sized morsels making their way into every chew.

All our meats are purchased from a Local butcher: Junior from The Old West Carniceria over on Solano and are as fresh as can be.

Our Sweets and Treats

We follow the same belief with our sweets as we do our Pizza, as we use organic and non-organic ingredients that meet our criteria for freshness and quality. Whenever possible, we chop whole chocolate instead of using chips which can be loaded with emulsifiers and other additives.

The chocolate cake that we create for our cupcakes is done exactly as it was in the early 1920's when it came to Nonna Florence as a result of trial, error and a few sour stomachs along the way to her entering a baking contest in NYC.

Our "Matrimonio Biscotto Italiano" Italian wedding cookie recipe has been around since before anyone can remember so that means back into the 1800's in Roccapiemonte, just south of Naples.

All these recipes and more are kept close to Liana Marie our sixth generation baker. Liana comes to Las Cruces by way of NYC where she most recently worked under the supervision of the grand chocolatiere; Max Brenner. In that environment she most definitely learned a thing or two.


Amore2GO-Love At First Bite