named for the centerpiece of our kitchen,
THE ACUNTO MARIO CLASSICO 10. WEIGHING 3 TONS AND HANDBUILT IN NAPLES, ITALY, IT BURNS YAKIMA APPLEWOOD TO REACH OVER 800 DEGREES AND CREATEs PERFECTLY BLISTERED, NEAPOLITAN-INSPIRED PIZZAS IN 2 MINUTES.
We make our dough using unenriched flours that are naturally leavened using an old-world yeast culture and
hand-stretch our fresh mozzarella every day.