WELCOME TO ANCORA
We are serving authentic Neapolitan pizzas and house-made salumi. We offer a great selection of wines entirely from the birthplace of pizza, the Campania region of southern Italy, hand-crafted cocktails, and seasonal Italian sodas.
We are housed in a renovated building on Freret Street next to the High Hat Cafe. Just a few blocks down from Cure, a bar specializing in unique cocktails, Ancora helps bring together the revitalization of Freret Street.
Our pizzas are made with flour, water, and sea salt. No commercial yeast is ever used. We use a starter that Chef Jeff Talbot started 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 to New Orleans 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 either come directly from the various New Orleans' markets or are imported from Naples. We believe that using the best possible ingredients and the freshest produce is step one 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 notice 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.