Our Story

The inspiration for Savino Pizzeria stems from a passion for the authentic, fire-baked pizzas born in Naples, Italy. 

Screen Shot 2020-05-26 at 5.09.09 PM.png

A hot fire, the best ingredients, traditional technique, and lotsa love make the best pizza.

  • Owner and Pizzaiolo Danny Savino

For a century and a half, the pizza makers of Naples (or “pizzaioli” as they are known in Italy) have been producing unique mouth-watering pizzas using the highest quality, freshest ingredients available. It is estimated nearly 7 million of these pizzas are produced in Italy every day.

Growing up in an Italian family, great food was always on the go; and the days we made bread and pizza were charged with almost insane excitement around my family dinner table.

Our goal is to produce true Neapolitan pizza with traditional ingredients (and maybe a few “not-so-traditional”) from the authentic forno oven in our food truck that will invoke that same “insanity” around your dinner table, too!

Buon’ apetito!

Wood-fired Italian pizza maker Danny Savino

The Best Ingredients

 

Flour
Italian style ‘00’ pizzeria flour made in Naples from the best wheat available in the world. 

Tomatoes
D.O.P. San Marzano peeled tomatoes from the Agro Sarnese-Nocerino area near Naples.

Parmesan
Parmigiano Reggiano is made around Parma, Bologna, Modena, and Reggio Emilia. It is made
from cow’s milk and follows very strict procedures. It is aged for a minimum of 12 months. 

Fresh Mozzarella (Fior’ di Latte) and Ricotta
Made fresh here in Calgary 

Extra virgin olive oil

Fresh basil and arugula
From my own garden when in season

Deli meats from Italy
Prosciutto di Parma, Mortadella, Calabrese salami, pancetta, and capicollo.

 

It starts with our hand built brick oven imported from Italy that bakes the pizza at 900F in 60 – 90 seconds in our food truck.

Now that’s hot!

The dough mixer, also imported from Italy, is the one found in most pizzerias in Naples because it is the one that most accurately imitates kneading by hand.

The dough is made with Italian Style ‘00’ flour and love. All ingredients are strictly measured for consistency and all of the dough is leavened for at least 24 hours before we will use it to make our pizza. Nothing less will do.

Even the refrigerated condiment rail and pizza prep table with granite top is imported from Italy to keep the ingredients cool and fresh.

It’s also a pleasure to hand stretch each dough ball into a pizza on a natural surface. This dough in our oven produces the most amazing charred crust while maintaining a soft and chewy centre.

 

The Fire, The Oven, and The Truck

Hungry Yet?