We serve authentic Neapolitan pizzas and house-made salumi.

We offer a great selection of wines entirely from the Campania region of Southern Italy, the birthplace of pizza. We also create hand-crafted cocktails and seasonal Italian sodas.


Opening in June 2011,

Ancora Pizzeria and Salumeria

has helped energize the

revitalization of Freret Street

in Uptown New Orleans.

We are housed in a renovated building  next to High Hat Cafe.

  Our pizzas are made with flour, water, and sea salt. 

No commercial yeast is ever used.

We use a starter that

Chef Jeff Talbot

created seven years

ago while he was in California.

The dough takes three days to prepare from start to finish, and the crust is unique to New Orleans. Ancora offers the first truly authentic

Neapolitan pizza

in this city using a style that is

hundreds of years old.

   Our pizza oven was made by

Stefano Ferrara

and was imported

directly from Naples.

Hand-crafted with materials from

Mt. Vesuvius, the oven reaches temperatures of up to 900 degrees. To keep in line with Neapolitan tradition we bake our pizzas directly on the oven floor, keep the oven between 750-850 degrees, and cook a pizza in 45-90 seconds.


 All of our ingredients come directly from various New Orleans' markets or are imported from Naples.

We believe that using the best possible ingredients and the freshest produce is the first step

 in creating a delicious product.

 Heritage breed pigs are used to create salumi in our

custom made curing room.

When you walk into the restaurant

you will see the windows into this world. We like to keep things interesting, whether it's Sanguinaccio, a cured blood sausage, or lardo for a pizza topping.


Open Seven Days a Week​ 

11:30 am - 9:00 pm Sunday - Thursday

11:30 am - 10:00 pm Friday and Saturday    Happy Hour 2pm-5pm

7$ Pizza Special Friday and Saturday 9pm- 10pm

Closing at 3:30 PM on Friday, April 6th for a private event.