We make pizza old world style in a custom wood fired oven imported from Italy.  The oven is fueled with apple wood and heats to about 900 degrees.  The pies cook in less than 2 minutes and are handcrafted using locally sourced ingredients from Mazza’s Farm as seasonally available.  Our sauce is homemade  using San Marzano tomatoes imported from Italy.  Next, we top the pizza with our roasted grape tomatoes for an intense concentrated flavor.  All of our vegetable toppings are also roasted with Italian olive oil and seasoned with our own smoked sea salt.  The pies are true Neapolitan thin crust with just the right amount of char and bubbling.  Many of our traveling customers comment that “the last time we had pizza this good, we were in Italy!”.  Meats are from Vermont Smoke & Cure, Cabot of Vermont provides some of our cheeses, and we also import a variety of cheeses from Italy.

Check our menu for many traditional and new world style pizzas.  Currently we have over a dozen types, many unique to Pizza Papillo.  WE are available for weddings and parties of all types from May through October.  Follow us on Facebook to see where we will be next for a taste that Seven Days food writer Alice Levitt says is “the best pizza in Vermont not served in a restaurant”.