About Napoli Nero
An elevated Italian pizza experience where Naples tradition meets modern luxury.
Born in the
Heart of Naples
Napoli Nero was born from a simple obsession: creating the most honest, most precise, most extraordinary Neapolitan pizza experience in the world — outside of Naples.
Founded in 2009 by Chef Marco Esposito, our restaurant has grown from a passionate project into an internationally recognized dining destination. Every element — from the 72-hour fermented dough to the hand-selected San Marzano tomatoes — reflects our unwavering commitment to Italian culinary excellence.
Today, Napoli Nero is more than a restaurant. It is a philosophy. A belief that extraordinary food, thoughtfully sourced and carefully prepared, has the power to transport you to a specific place and moment in time.
What Drives Us
Fire & Craft
Every pizza is baked in our authentic Neapolitan wood-fired oven at 485°C for 90 seconds of perfection.
Premium Sourcing
We source exclusively from small Italian producers — San Marzano DOP tomatoes, Fior di Latte from Campania, 00 flour from Naples.
Slow Fermentation
Our dough ferments for 72 hours. This patience creates a crust with depth, lightness, and digestibility you can taste.
Precision
Every detail matters — from the exact weight of each dough ball to the temperature of the serving plates. Excellence is our standard.
Meet the Team
Marco Esposito
Executive Chef
Trained in Naples, refined in Paris and London. 25 years of wood-fired mastery.
Sofia Ricci
Head Sommelier
WSET Level 4 qualified. Curates every wine pairing with Italian regional expertise.
Luca Ferrara
Pastry & Desserts
A master of Italian dolci, elevating every meal with a perfect sweet finale.
Come Experience Us
Reserve your table and let us take you on a journey through the flavors of Naples.