Antica Pizzeria & Market

Pizza restaurant · Altamonte Springs

1

@eater

"Owner and pizzaiolo Piergiorgio Quintiero is a purist when it comes to making Neapolitan pies. Of course that means using finely milled Caputo Tipo “00” flour to make a dough that’s fermented for 72 hours before being stretched, topped, and fired in a 770-degree wood-fired Mugnaini oven for 100 seconds. The result? Gorgeous, gattopardo-spotted pies of the highest order." - Faiyaz Kara

Orlando’s 16 Best Pizza Restaurants - Eater Miami

249 FL-436 #1105, Altamonte Springs, FL 32714 Get directions

antica-pizzeria.com
@anticapizzeria16

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