A Slice of Salerno in the Desert
Domenico Cavallo grew up in Salerno learning pizza by hand from his mother and grandmother. He brought that devotion — oven and all — to Laveen, Arizona.
Raised in Salerno's Kitchen
Domenico grew up in Salerno, learning the craft from his mother and grandmother — flour-dusted hands, wood fire, and an insistence on pure ingredients that shaped everything he cooks today.
The Oven Came With Him
Domenico didn't recreate the experience in Laveen — he transplanted it, importing a wood-fired forno directly from Italy so every pie carries the same char and blistered crust he grew up with.
Farm, Vineyard, and Table
Cavallo Vineyards, Domenico's own Laveen farm, supplies the fresh produce that meets 100% imported Italian ingredients in our kitchen — desert Southwest terroir woven into the soul of southern Italy.
A Neighborhood Finds Its Table
Phoenix New Times called it "an ambitious pizzeria with its own farm." Eater Phoenix named it among the city's best. The regulars who come in on a Tuesday just call it their place.
