Diavola + Angelica Cacio e Pepe Neapolitan Pizza - 4 Pack
Ships to U.S. & Canada
Some restrictions applyGood vs. evil. Heat vs. harmony. The Diavola & Angelica Pizza Pack delivers a battle of flavors. Diavola is pure temptation with fiery salami, charred shallot, and an unholy dose of walnut romesco. Meanwhile, Cacio e Pepe plays the saint with silky fior di latte, aged provoloncino, and parmigiano crema. Will you surrender to spice or stay on the path of creamy perfection?
Pizzana is a critically acclaimed Los Angeles restaurant featuring master pizzaiolo Daniele Uditi’s Neo-Neapolitan pizza. An artisan who learned his craft growing up in Naples, Italy, Daniele came to America with $300 in his pocket and his family’s sixty year old sourdough starter. Blending Southern Italian tradition with Southern California flavors, Daniele redefines classic Neapolitan pizza with radical flavor reinterpretations, such as his Neo Margherita and Cacio e Pepe pizzas. Pizzana has earned a Michelin Bib Gourmand Award and landed three times on the Los Angeles Times’ 101 Best Restaurants list.
This package serves 6-8 people and includes
- 2 Diavola Neapolitan Pizzas
- Honey (84 grams)
- 2 Cacio e Pepe Neopolitan Pizzas
- Parmigiano Cream (4 oz.)
- Each pizza serves 1-2 people and measures approx. 12"
- Fresh black pepper not included
- Pizzas and parmigiano crema ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the freezer.
- Items last up to 1 month in the freezer.
To Serve
Diavola
- Remove honey from the freezer 1 hour before cooking pizza.
- Preheat oven to 475°F.
- Remove frozen pizza from packaging then dispose of plastic and card underneath.
- Place uncut pizza directly on the oven rack in the center of the oven.
- Cook for 8-10 minutes, or until the cheese is melted.
- Remove the pizza from the oven and let cool for 1-2 minutes.
- Squeeze honey on top of the pizza.
- Slice, serve, and enjoy!
Cacio e Pepe
- Remove parmigiano crema from the freezer 1 hour before cooking pizza.
- Preheat oven to 475°F.
- Remove frozen pizza from packaging then dispose of plastic and card underneath.
- Place uncut pizza directly on the oven rack in the center of the oven.
- Cook for 8-10 minutes, or until the cheese is melted.
- Remove the pizza from the oven and let cool for 1-2 minutes.
- Squeeze parmigiano crema on top of pizza.
- Top with freshly cracked black pepper (not included).
- Slice, serve, and enjoy!
- Diavola Pizza – Diavola – Gluten/Dough, Fior Di Latte, Spicy Salami, Charred Shallot, Walnut Romesco, Honey Contains: Gluten, Milk, Honey, Walnut
- Cacio e Pepe Pizza – Gluten/Dough, Black Pepper, Fior Di Latte, Provoloncini, Panna, Crema Contains: Gluten, Milk
LA’s Hotspot for “Neo-Neapolitan” Pizza
LA’s Hotspot for “Neo-Neapolitan” Pizza
Pizzana is a critically acclaimed Los Angeles restaurant featuring master pizzaiolo Daniele Uditi’s Neo-Neapolitan pizza. An artisan who learned his craft growing up in Naples, Italy, Daniele came to America with $300 in his pocket and his family’s sixty year old sourdough starter. Blending Southern Italian tradition with Southern California flavors, Daniele redefines classic Neapolitan pizza with radical flavor reinterpretations, such as his Neo Margherita and Cacio e Pepe pizzas.
Since opening in 2017, Pizzana has earned a Michelin Bib Gourmand Award, landed three times on the Los Angeles Times’ 101 Best Restaurants list, and garnered a passionate international following of celebrities and pizza lovers alike. Pizzana was co-founded by Candace & Charles Nelson, the couple behind Sprinkles Cupcakes. Candace also brings her pastry expertise to Pizzana’s dessert menu with Italian-inspired sweets such as Salted Caramel Panna Cotta and Chocolate Olive Oil Cake.
