OUR PIZZA, OUR PROCESS
Our pizza is made authentically to achieve the utmost flavour. Our dough is prepared slowly over seventy two hours and incorporates a secret blend of imported flours, extra virgin olive oil, kosher salt, and just a touch of yeast. Only the best ingredients are sourced and used to top a NàRoma pizza before being baked in our ovens.
Our aim is to offer Pizza al Taglio of the highest standard using the slow, time honoured methods, techniques and ingredients used for generations by the Pizza Masters of Naples and Rome.
At NàRoma, we strive to always bring you a little more. A modern take on an old style pizzeria and wine bar featuring family recipes, a master recipe and Neapolitan – style pizzas accompanied by a chic atmosphere.
Chef, Owner – Mario Spina
Mario Spina has hospitality in his blood. Born in Hamilton, he grew up working in restaurants and cafe’s, where his appreciation for the culinary arts and specifically pizza became his passion. Mario opened his first location in 2012 is the iconic Locke Street district of Hamilton, known for its antiquities and boutique shops. In 2015 Mario opened his second location in the heart of bustling Burlington, Ontario which is seeing a massive culinary revival.
After NàRoma début, Spina has earned a massive reputation of having some of the best pizza in South Western Ontario. Mario has won several awards in the Hamilton business community and accolades from diners to bloggers alike. Mario continues his love affair with Pizza and continues to push the envelope of modern day Pizza. Pizza really is his passion.