Tradition is our way of life, and we take it seriously.
When we say tradition, we mean techniques passed down from generation to generation. Our Pizza’s are baked in a wood-fired oven. The oven is designed specifically to bake a pizza that hasn’t changed since the beginning of the 16th century in Naples.
Our long-fermented dough is made with only four ingredients, as it was meant to be. Double zero flour imported from Italy, salt, water, and yeast. It doesn't get any simpler than that.
When it comes to toppings, we source the best ingredients locally or imported from Italy. We believe it takes the freshest ingredients to make the best Napoletana pizza.
From the Press
“Calgary’s Pizza Culture pays homage to the Neapolitan pies of Naples with over 20 different combinations and true-to-Italy dough. But it gets even better! PC’s za is also baked to perfection in their wood-fired Stefano Ferrara oven, which was imported from the European boot, itself. Talk about authenticity! This is a must-try, folks.”
“The restaurant is helmed by Jeremy Hube, who has been perfecting his pizza game in various local restaurants for over a decade. He’s partnered with restaurateur brothers John and Tony Nicastro to open the pizza-driven restaurant on Edmonton Trail. Recognizing that the bar for pizza in Calgary has been rising over the years, Hube takes his responsibility to honour the history of Napoletana pizza seriously, starting with the 2,500-kilogram Italian-imported oven that his team had to forklift through a huge window in the restaurant.”
Linda Garson, editor-in-chief of Culinaire Magazine on Global News
“This is the Nicastro Brothers with Jeremy Hube, and they are ultra ultra traditional.
They actually, didn’t fly it in because it came on a boat, imported a Stefano Ferrara wood-burning oven. It takes cherrywood and birch wood. Their margarita pizza is amazing, absolutely delicious.”