Pizza lovers have a new permanent destination for world-class Neapolitan treats. Floriana Pastore, the internationally ranked pizzaiola and mastermind behind the acclaimed Signora Pizza food truck, has officially opened her first brick-and-mortar location: Signora Pizza Lab.
Trading parking lots for a permanent spot, the new shop is located at 651 N. Rainbow Blvd, in the Rainbow/Summerlin corridor. In case you’re still wondering…yes, it’s a must visit!
A world-class pizzaiola
Floriana Pastore is no stranger to the competitive pizza world. Widely recognized as the ‘Vegas Pie Queen’, she’s listed among the prestigious World Pizza Champions. She also recently gained international acclaim at the Best Pizza Awards in Milan. After building a loyal local following with her food truck (a custom-built shipping container imported from Italy), the Chef is cementing her culinary footprint here in Sin City.
A look at the menu: Neapolitan classics and street food
The debut menu at Signora Pizza Lab brings the food truck’s beloved staples to a permanent counter. The lineup features:
- Six Red Pies: Including hearty favorites like eggplant parmigiana and a spicy diavola.
- Four White Pies: Featuring a rich cacio e pepe pizza.
- Fried Pizzas: A post-war Neapolitan tradition that you can’t miss! It’s stuffed with ingredients like spicy ‘nduja and deep-fried to perfection.
- Wallet Pizza: An ancient street food from 1738 Naples, folded 4 ways making it perfectly designed to eat on the go.
- Desserts: Italian classics like cannoli, tiramisù, and Nutella-and-pistachio angioletti.
The art of the dough
Signora Pizza’s reputation is built on dedication to traditional methods and sourcing. The foundation of every pie is a naturally fermented sourdough that proofs for over 36 hours. It results in a crust that’s incredibly light and easy to digest.
Ingredients are carefully curated – expect authentic:
- DOP San Marzano Tomatoes
- Agerola Fior di Latte and Smoked Provola
- Buffalo Ricotta Cheese
- Nduja Spilinga
Everything’s cooked in an authentic wood-fired oven using 100% eco-friendly wood.
What’s next for the truck?
The mobile unit will be pausing operations during the peak heat of the Las Vegas summer, allowing the team to focus on the new storefront. Once the schedule settles and temperatures drop, the truck is expected to hit the road for pop-ups, catering, and off-site events.
