The House
Not simply pizza.A study in fire, time & ingredient.
At La Passione, pizza is treated as a discipline. Our dough is patiently fermented, our ingredients are deliberately sourced, and every pie is individually composed and fired to order.
- 72 hrs
- 450°C
- 1 pie
The Menu
La Collezione
Our signature compositions. This evening, the kitchen fires a single pizza — La Fiamma Bianca. Every other composition is out of stock.
One size.
Whole pies only.
Each pizza is hand-stretched, individually fired and presented whole. La Passione does not offer individual slices.
For the Few
La Riserva
Exceptional ingredients. Limited preparation.
La Riserva is entirely out of stock this season
La Riserva represents the rarest expression of La Passione. Prepared in extremely limited quantities each evening, these compositions feature exceptional ingredients selected by the kitchen.
Out of Stock
La Corona
- 72-hour fermented dough
- imported Mozzarella di Bufala
- Stracciatella di Burrata
- Wagyu beef
- shaved seasonal truffle
- 36-month Parmigiano Reggiano
- saffron-infused olive oil
- aged balsamic
Il Cavaliere
$1,45048-hour fermented dough · Mozzarella di Bufala Campana · Stracciatella · Wagyu beef · roasted porcini · black truffle · 36-month Parmigiano Reggiano · aged balsamic · estate olive oil
The Passione Experience
$3,400Chef's selection for the table
One chef-selected Riserva pizza accompanied by seasonal antipasti and a handcrafted dessert selection.
The Craft
Time is our first ingredient.
01
The Dough
Our dough rests slowly, developing structure, character and depth before ever meeting the flame.
02
The Ingredients
From San Marzano DOP tomatoes to Parmigiano Reggiano and Mozzarella di Bufala Campana, every ingredient earns its place.
03
The Flame
The final transformation happens in seconds. Intense heat creates the char, texture and movement that define every La Passione pizza.
Provenance
Sourced, not substituted.
San Marzano DOP
Grown in volcanic soil beneath Vesuvius, crushed by hand the morning of service.
Mozzarella di Bufala
Delivered in its own whey and torn to order, never sliced in advance.
Parmigiano Reggiano
Aged twenty-four to thirty-six months, cracked from the wheel rather than grated by machine.
Prosciutto di Parma
Cut paper-thin and laid over the pie once the fire has finished its work.
Calabrian Chile
Sun-ripened and packed in oil for warmth that arrives slowly, then stays.
Seasonal Truffle
Shaved at the table only while the season allows, never substituted out of season.
The Experience
The Experience
An evening shaped by fire, conversation and craft.
La Passione is intentionally intimate. The room is built around slower dining — fewer tables, longer evenings, and a rhythm set by the oven rather than the clock. Guests are seated once and stay for the whole arc of the meal.
- Limited seating, a single service each evening
- Warm lighting, natural stone, black marble
- Open-flame kitchen at the heart of the room
- Tableside presentation, carefully paced
- A reservation-first experience
Reservations
Your table awaits.
An evening at La Passione begins with a reservation.
Visit
La Passione
Concept location — student project
No operating restaurant exists at this address
Dinner
- Tuesday — Thursday
- Friday — Saturday
- Sunday
- Monday