Authentic Neapolitan Pizza

Discover a new place to eat in rural New Jersey.  Authentic Neapolitan Pizza or traditional Calzones, Panini, Soup, Salads and Gelato in a warm and friendly setting.

Only minutes away from either the Flemington circle or Rte 22 we are a convenient stop for our neighbors or travelers located on a quiet historical roadway that connected Philadelphia to New York in the 18th century. We are less than a 1/2 mile off the northbound side of US 202 with convenient parking .

Luna Restaurant

429 Main Street

Three Bridges, NJ 08887

Family Owned and Operated!!

Phone: 908-284-2321

Fax:     908-284-2321

E-mail: lunarestaurant@comcast.net

Luna Restaurant

Left to right, Victoria Catena, *Roberto Caporuscio, Jeanette Catena, Alexandra Catena, Frank Catena and Rachel Catena.

Hours

Sunday - Monday                  Closed

Tuesday - Thursday              4PM - 8:30

Friday - Saturday                   4PM - 9:30

*We only use the finest imported ingredients, yielding the most flavorful thin crust pizza, just like they make in Naples, Italy.

Roberto opened two restaurants in Pittsburgh, PA from 1999 to 2007, Regina Margarita Pizza and Roberto’s.  In 2007, he opened Amano’s restaurant in Ridgewood, NJ.  Together with the Associazone Pizzaiuolo Napoletani, a group who certify authenticity of Neapolitan Pizza makers in the US,  will open a school and restaurant in NY city called Kesté Pizza e Vino - NY Times, Diner’s Journal Blog. Roberto was also featured in the ½ hour Peasant Chef Television Series “Vecchia Camicia Bianca” (Old white shirt). Click link  La Pizza de Roberto featured by Carolina Loyola Garcia

Our Neapolitan Pizza’s are carefully crafted to be authentic, with the guidance and training from Internationally renowned Pizzaiuoli, Roberto Caporuscio.

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*Featured on PeasantChef - Roberto Caporuscio
200 year old Pizza Tradition

Roberto Caporuscio the USA Delegate for the Associazone Pizzaiuoli Napoletani USA was trained as a “Pizzaiuoli” at the VPN Associazione Verace Pizza Napoletana, pizza-making school in Naples.

Roberto tells us about making Authentic Pizza Napoletana:

For Pizza Napoletana the basis is centuries old, therefore the remedies are simple. Use the same ingredients which were used 200 years ago and do not change what is not broken. Obviously the equipment and training of the pizzaiuolo are 2 distinguishing characteristics of Pizza Napoletana, but the ingredients are the third.
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