WELCOME TO ANCORA
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
in this city using a style that is
hundreds of years old.
Our pizza oven was made by
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 5:00pm - 10:00 pm
Seven Days a Week
Closed Sunday Sept. 3 until Thursday Sept. 7. Normal Hours Resume Friday Sept. 8
Copyright @ Ancora Pizza