District Riverton Bistro

District 611’s pizza is made in the classic Neapolitan tradition that began in Napoli over 200 years ago. We follow the guidelines set forth by the Vera Pizza Association (VPN) in Italy. Our dough is made using specific raw ingredients and “worked” by hand, never touched by a rolling pin. The heart of the sauce contains only DOP San Marzano tomatoes grown on the volcanic plains just south of Mount Vesuvius and our mozzarella or “fior di latte” (the flower of milk) is homemade in the D611 kitchen daily. Only the finest parmesan reggiano is used as an ingredient in our pizzas. The dome-shaped oven was custom made by hand with mortar composed of ash from Mount Vesuvius. Inside the oven, burning Oak and Birch woods reach temperatures between 800-900 degrees. Whether imported from Italy or sourced locally, our promise is we will only use the best and freshest ingredients available when crafting your pizza. Our hope is you enjoy eating your pizza as much as we enjoyed making it.

The blazing temperatures of the brick oven yield a delicious center of liquid sauce and cheese, a distinguishing trait of traditional Neapolitan pizza. To preserve the integrity of ingredients Neapolitans do not slice their pizzas, but rather serve uncut, intended to be eaten with a knife and fork. We encourage you to embrace this custom and try some traditional pizzas served uncut, as done by their Italian creators. Enjoy ingredients including fresh oregano and basil, parmesan reggiano and buffalo mozzarella imported from Sassano Italy.