Our Story

In the heart of the city, Torin.Pizza emerged from a simple question: "What if gastropods were gastronomy?" Our chef-owner Torin Kampa spent years studying both traditional Neapolitan pizza-making and contemporary mollusk cuisine before bringing this vision to life.

Each pizza is a canvas for culinary innovation, where traditional techniques meet avant-garde ingredients. Our dough ferments for 72 hours, our ingredients are sourced from local foragers and farmers, and our commitment to pushing the boundaries of pizza never wavers.