Numero 28 | Our Story
Five generations of Neapolitan pizza
Numero 28 was built on a recipe passed down through five generations of pizzaioli — pizza makers who never stopped believing great pizza begins long before it reaches the oven.
The Neapolitan method
Each pizza bakes hot and fast in a custom wood-fired brick oven — chewy, faintly smoky, exactly as tradition demands. The oven is not decoration; it is the engine of everything.
Ingredients with a point of origin
The sauce starts with Vesuvio tomatoes, the mozzarella is D.O.C. buffalo from Battipaglia, and the olive oil is extra virgin, made in Italy. D.O.C. and D.O.P. certification is the standard, not the exception.
More than pizza
The menu stretches beyond pizza — lasagna, rigatoni alla Bolognese, eggplant parmigiana, antipasti, signature meatballs, arancine, and house-made tiramisu. Pizza brings you in; the rest of the menu asks you to stay.
A neighborhood table
Whether you have been coming for years or stepping through the door for the first time, the welcome is the same — unhurried, genuine, and Italian at its core. Pull up a chair. Buon appetito.