Napizza Opens Encinitas Location

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Everyone’s favorite fast-casual pizzeria, Napizza, has just dished out a new location in the heart of downtown Encinitas. With an ever-increasing following of customers who crave the restaurant’s organic ingredients and welcoming atmosphere, co-owners Giulia Colmignoli and Christopher Antinucci knew their current hometown of North County would serve well for their fourth location.

Pizza lovers are rolling with excitement over the 1,400 square-feet location that is designed by co-owner, Colmignoli. The delicious eatery, welcomes guests with equally appetizing design that incorporates white brick, reclaimed wood, sleek black steel and an over-all clean ambiance. The owners added a personal touch with decorative items taken from their own home. The new location is 3 Star Green Certified, utilizes recycled materials throughout its interior and offers an option for electric bike deliveries throughout the downtown Encinitas area, including the beach.

Colmignoli, who is also known as a “pizzaiola,” brings her Italian heritage and southern California style together to create Napizza’s lifestyle experience.

“Living in Solana Beach, I know how much locals care about the community and are thoughtful about dining choices. That positive energy combined with our shared love of the coast inspired our decision to expand north – the Encinitas location brings an intimate neighborhood feel with offerings from in-house dining, to parties and even deliveries straight to the beach,” says Colmignoli.

Guests are transported to Italy with Napizza’s vibrant nutritional tastes and whole food approach. Chef Alessio Poli is the location’s “Master Pizzaiolo”, feeding Encinitas’ hungry bellies with organic recipes, imported Italian ingredients and all-natural dough. The flour, yeast and pizza ovens are all imported from Colmignoi and Antinucci’s hometown of Rome, Italy. Napizza’s homemade all-natural dough rises for 72 hours before baking, which results in an ultra-light crispy pizza with more nutrients and less heaviness.

Customers can take their pick of pizza combinations like the classic Margherita to the Truffle Porcini or gluten free chefs’ selections of the day.

All can be ordered by the slice or as a full or extra-large pizza pie, made up by any choice of pizza slice selections. The menu continues to embrace new flavors and ingredients based on what’s popular in Italy, in-season and deliciously healthy for Napizza’s customers. New to North County, Napizza’s Encinitas location also offers pizza-cooking classes for both adults and kids, so connoisseurs of the craft can learn how to make the fresh dough and flavors they crave, at home.

Napizza’s salads are uniquely crafted with a Mediterranean touch and nutritionist backing, using only fresh, local organic greens. Fresh, organic and seasonal produce is delivered straight from farms like Suzie’s Farm, McGrath Family Farm, Coastal Range Organics, and Jaime Farms. Customers can “build-your-own” salad or pick from menu favorites like the “Superfood Me” made with spring mix, kale, quinoa, walnuts, organic avocado, blue lake beans, sprouts and apples, tossed with a basil lemon dressing.

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