Diavola & Tartufella
Two pies for people who want a little more. The Diavola brings the heat with spicy Italian salami; the Tartufella goes the other way — earthy, white, and perfumed with truffle. Both prove a Neapolitan pizza can have real personality.
Hand-stretched and baked to order in Fort Lauderdale.
Fire and earth
The 'devil' pie: San Marzano tomato and mozzarella loaded with spicy Italian salami that renders into the cheese and builds a slow, satisfying heat. Our most-ordered red pie for a reason.
A white pie with no tomato — mozzarella, a generous swipe of truffle pesto, and sautéed mushrooms. Rich, aromatic, and a little decadent.
A spicy red pie and an earthy white one
The Diavola is our answer for anyone who reaches for chili flakes before the first bite. Spicy Italian salami is layered over tomato and mozzarella so its fat and heat melt down into the pie as it bakes. The spice is present but balanced — warming rather than punishing — and a final drizzle of chili oil lets you dial it up.
The Tartufella sits at the opposite end of the spectrum. It is a pizza bianca (white pizza), which means no tomato at all. Instead the base is mozzarella and truffle pesto, topped with mushrooms that turn deep and savory in the oven. The truffle aroma hits you before the plate even lands.
Together they show the range of a proper Neapolitan menu: the same airy, blistered crust can carry fire or finesse. Order one of each to see how different two pizzas from the same oven can taste.
Personality, not gimmicks
Cured Italian salami that renders into the cheese — heat with flavor behind it.
Earthy and aromatic, spread on a proper white base with no tomato.
72-hour dough, hand-stretched, blistered in a searing oven.
More from the menu
Heat or truffle?
Whichever way you lean, we'll have it out of the oven fast — order for pickup or delivery.
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