The Soul Behind
La Fiamma

A Story Written
in Flour & Flame

In 1987, Salvatore Conti — a young Neapolitan pizzaiolo with flour on his hands and fire in his soul — opened a small corner restaurant in Manhattan. He brought with him a single suitcase and a handwritten recipe passed down from his grandfather in Naples.

That recipe, guarded like a family jewel, became the foundation of everything La Fiamma stands for. Salvatore believed that pizza was not merely food — it was an act of love, a ritual, a conversation between the earth's finest ingredients and the sacred heat of the flame.

Today, La Fiamma spans 12 locations across North America, but the soul remains unchanged. Every single pizza still begins with that 1987 recipe — still fermented for 72 hours, still baked in stone ovens that touch 900°F.