Neapolitan Pizza Best Sellers - 2 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis is a two pack of Varuni Napoli’s best selling Neapolitan pizzas: Margherita and Bastardo.
Varuni Napoli opened in Midtown Atlanta in 2014, and immediately became a must-visit destination for truly authentic Neapolitan-style pizza. Chef-Owner Luca Varuni was born and raised in Naples, where he trained under renowned maestro pizzaiolo Enzo Coccia of La Notizia. One taste of Varuni’s pizza and you’ll be able to tell how much care he puts into every element. It all comes together as one of the finest Neapolitan pizzas in America!
This package serves 4-6 people and includes 2 Pizzas
- Each pizza serves 2-3 people and measures 14"
Pizzas Include
- 1 “Bastardo” Pepperoni & Nduja – Topped with San Marzano tomato sauce, fresh mozzarella, pepperoni cups, ‘nduja (spicy spreadable pork salumi in ragu sauce), and Pecorino Romano
- 1 Margherita – Topped with DOP San Marzano tomato sauce, DOP buffalo mozzarella, Pecorino Romano, and extra virgin olive oil
- Pizza ships frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store pizza in the refrigerator or in the freezer.
- Pizza may be stored for up to 2 days in the refrigerator or up to 1 month in the freezer.
To Serve
- Preheat oven to 450°F.
- Remove pizza from packaging and place directly on baking pan.
- Bake for 6-8 minutes.
- Slice, serve, and enjoy!
- “Bastardo” Pepperoni & Nduja – Water, Sea Salt, 00 Flour, San Mazano Tomatoes, Fresh Mozzarella, Pecorino Romano, Pepperoni Cups, Ndjua (Pepperoni Cups, Prosciutto Di Parma, Pancetta, Sausage Mixed With Tomatoes Sauce And Calabrian Chili Pepper)
“The Best Pizza in Atlanta” - Atlanta Journal-Constitution
“The Best Pizza in Atlanta” - Atlanta Journal-Constitution
Varuni Napoli opened in Midtown Atlanta in 2014, and immediately became a must-visit destination for truly authentic Neapolitan-style pizza. Chef-Owner Luca Varuni was born and raised in Naples, where he trained under renowned maestro pizzaiolo Enzo Coccia of La Notizia. After moving to the United States, Varuni rose to fame in Atlanta, and was even selected to be interviewed by CNN when the Neapolitan art of pizza spinning achieved Intangible Cultural Heritage status by UNESCO. So yeah, this guy’s got some serious pizza cred.
One taste of Varuni’s pizza and you’ll be able to tell how much care he puts into every element. The fluffy dough is made fresh daily with just water, sea salt, yeast, and 00 flour. The buffalo mozzarella is imported from just south of Naples. The extra virgin olive oil is produced by a small maker in Sorrento. And the sauce is made with GustaRosso DOP-certified San Marzano tomatoes grown in the volcanic soil at the base of Mt. Vesuvius. It all comes together as one of America's finest Neapolitan pizzas, and it’s shipping nationwide!
