Press

  • “Naples native Nella Grassano has earned her thin crust stripes. A third generation pizzaiola, she hand-crafts dough in accordance with the rules of Associazione Pizzaioli Napoletana and delivers light-as-air pies that are charred and puffed to perfection.”

    Travel + Leisure
  • “More critics—professional and amateur—have tried to write poetry about the geography of Nella Grassano's pizzas than any other.”

    Chicago Reader
  • “Cooked quickly in a hand-tiled wood-burning oven, Grassano’s pizzas are both classic Italian and unexpectedly novel…”

    Food & Wine
  • “[Nella Grassano is] still queen of the Neapolitans, with their authentic toppings on a magical chewy yet sturdy crust.”

    Chicago Magazine
  • “A third-generation pizzaiola from Naples, she’s regarded as one of the best in Chicago and may be solely responsible for popularizing Neapolitan pizza in the city.”

    Chicagoist
  • “Thanks to the wood-burning oven…the crust is baked to a uniform golden brown, adding a crunch without drying out the dough. Each slice has a firm base and a pleasant chew, without the wet center that's traditional to other Neapolitan pies. The dough is rustic and flavorful without distracting from the high-quality toppings.”

    Chicago Tribune