Northern Italian
Refined, cream-based pizzas inspired by the sophisticated flavors of Northern Italy.
Northern Italian pizzas take cues from the rich culinary traditions of Emilia-Romagna, Lombardy, and Piedmont. Cream sauces, fontina, taleggio, truffle, and mortadella create refined, sophisticated pies. The emphasis is on butter, cream, and mild luxury rather than the tomato-forward boldness of the south.
Featured Toppings
Recommended Sauces
Northern Italian Pizzas
Mortadella Pistachio
Pistachio Pesto Sauce
“A Sicilian dream of silky mortadella, pistachio pesto, and luscious burrata.”
Truffle Prosciutto Egg
Truffle Cream Sauce
“A runny egg yolk cascades over truffle cream, prosciutto, and Parmesan.”
Pistachio Mushroom Truffle
Pistachio Pesto Sauce
“A decadent truffle and mushroom affair on a pistachio pesto foundation.”
Roasted Mushroom Gruyere
White Garlic-Parmesan Cream Sauce
“An umami bomb of roasted mushrooms, Gruyere, and truffle on white garlic cream.”
Truffle Speck & Fontina
Truffle Cream Sauce
“Featuring Speck, Fontina, Arugula, and Shallot over Truffle Cream sauce, this sophisticated pizza is a indulgent dream made for any occasion.”
Frequently Asked Questions
How does Northern Italian pizza differ from Southern?
Northern Italian pizza tends to use cream-based sauces, butter, and mild cheeses like fontina and taleggio rather than tomato sauce and mozzarella. The flavors are more subtle and refined, focusing on luxury ingredients like truffle and prosciutto.
What is the best cheese for Northern Italian-style pizza?
Fontina from Val d'Aosta is the classic choice — its buttery melt and mild flavor complement truffle and cream sauces perfectly. Taleggio adds a more pungent, washed-rind character.