Neo - the One
70 years old Lievito Madre
Our dough starts with Lievito Madre, a living sourdough culture, and is left to ferment for 48–72 hours. No rushing, no shortcuts. Just flour, water, time and a lot of patience before it meets the intense heat of our wood-fired oven. The result is the kind of crust we love: light and airy inside, charred and crisp around the edges, with the subtle depth that only slow fermentation can create.
Our sourdough is 70 years old. Yes, you read it right. It’s older than all of us. It’s the one.
Open kitchen.
Open minds.
- Our philosophy -
For us, NEO is about keeping things open and uncomplicated. Our kitchen is part of the restaurant, so you see the dough being stretched, the pizzas being made and everything going into the oven. Nothing hidden, nothing too polished. We care about good ingredients and doing things properly, but also about the atmosphere around it: good food, wine, music and people around the table.
It's in the wood
We fire our oven with real wood, and you can taste the difference. The flames bring the heat, but the wood brings character: a subtle smokiness that becomes part of the pizza as it bakes. Combined with the intense temperature of the oven, it gives our wood-fired pizza that charred crust, airy edge and wood-fired flavour we’re looking for.
We built the oven ourselves with our own hands.
Our Locations
Find The One