The restaurant was born from an idea to bring the real Neapolitan pizza to the hills of Monferrato (famous for its wines, red meat and stuffed pasta) The Tribeca was born in the spring of 2014, bringing a Neapolitan touch to a corner of Piedmont. Our wood-burning oven is visible in the room. The dough is made with typical products from Campania, such as flour, San Marzano tomato and buffalo mozzarella. All this takes place thanks to the passion, born already at the age of 14, of our pizza chef Andrea, who continues to carry on the tradition of true Neapolitan pizza with his work.