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Fiamma Pizza Company Claimed

Pizza With Heritage

5.0/ 5 1
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The story of Neapolitan pizza started long before we were here. The traditionaltechnique of Neapolitan pizza is what attracted us to this style. One of our founders, Brion Voges, first fell in love with Neapolitan pizza while living in Atlanta. The unique and classic taste of the pizza lead him to dive deeper into it’s history.
Neapolitan pizza can trace it’s roots back to the 1800s and uses very specific ingredients, dough, and cooking methods. This tradition led Brion to bring up the idea of starting a pizzeria with his father-in-law, Jim Richards, who is a veteran of the food industry. After a few years of planning, Brion went to study with Roberto Caporuscio, owner of Kesté and president of the US chapter of the APN (Association of Neapolitan Pizza Makers). Basically, pizza school. Brion spent 4 hours every morning for days just learning to make the crust. His teachers made sure he knew the subtly of this style of pizza. Keeping as much air in the dough as possible to keep its light quality. Cooking the pizza at the correct temperature to gain the charring on the dough, a trademark of Neapolitan pies.
The passion was solidified. Brion and Jim then set out to build FIAMMA Pizza Company. A brand built on family, tradition, and real food. Neapolitan pizza is based on an old tradition and at FIAMMA we are proud to be in that tradition everyday. Using the freshest ingredients, imported flour, and cooking in our Acunto wood burning oven (that we got from Naples, Italy) we work to bring our customers delicious food.
we are proud to serve pizza with heritage, and to share that heritage with you and yours.
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Chattanooga Eats Review of Fiamma

Chattanooga Eats Review of Fiamma

Take a seccond to imagine that you’re in Italy experiencing the sights and sounds of this culinarily-beloved country that’s elegantly shaped like a boot. (Is it really any wonder that Italy is a fashion mecca as well?) You come across a bustling trattoria packed with patrons seated at tables that spill out onto the sidewalk. You grab a seat and order a pizza. As you wait, the thought of eating in Italy, the birthplace of pizza, makes your face light up with glee. Before you sink your teeth into that first slice take note, though. Neopolitan pizza is unlike its American counterpart. It’s made different, has slightly different ingredients and is a completely different experience altogether. Neopolitan pizza has half the calories of American style pizza. It won’t weight you down, but then again, it may not fill you up the same way. It’s light. It’s airy. Viva la difference! Fiamma firmly believes their pizza combinations are just right—so right, in fact, that they don’t allow substitutions or add-ons. They do, however, allow you to build your own. Just don’t mess with their pre-fixed combos. The #4 Pizza is a perfect blend of ingredients. Its simplicity is its genius. The flavor of each shines through in every bite. The intense red tomato sauce bursts into flavor when it touches your tongue and you know right away that’s the good stuff. The pizza tastes about as fresh as one could get. The crust is soft, light and airy. The mozzarella and ricotta were proportioned just right so the latter was not overpowering. But the star of the #4 is the meatball. It’s a blend of beef and pork mixed with fennel, oregano, basil, salt, pepper, cheese, bread crumbs and egg. You’ll crave more when it’s done. Maybe Fiamma will give their meatball a starring role. As a standalone appetizer, perhaps? Mmmmmmm! As we mentioned before, Neopolitan pizza is light by nature. So, if you’re going to be sharing your pizza with a freind or a loved one, big appetites should consider pairing it with a salad or side.
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1 Review for Fiamma Pizza Company

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NoogaNightlife

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Chattanooga Eats Review of Fiamma

5.0/ 5

Take a second to imagine that you’re in Italy experiencing the sights and sounds of this culinary-beloved country that’s elegantly shaped like a boot. (Is it really any wonder that Italy is a fashion mecca as well?) You come across a bustling trattoria packed with patrons seated at tables that spill out onto the sidewalk. You grab a seat and order a pizza. As you wait, the thought of eating in Italy, the birthplace of pizza, makes your face light up with glee. Before you sink your teeth into that first slice take note, though. Neapolitan pizza is unlike its American counterpart. It’s made different, has slightly different ingredients and is a completely different experience altogether. Neapolitan pizza has half the calories of American style pizza.You Can See the Full Review Here

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