There is a rotating specialty pizza here every week, and most people never learn about it. It is not on the printed menu, not on the wall, and not on the website. It lives in one section of our online ordering that customers scroll past.
This page fixes that. Below is every specialty pizza we make, what is on it, and what it costs. Prices are current as of this writing and can change with the market.
We've Worked With the Best People
The Weekly Rotating Pie
The special is where our kitchen plays. It changes weekly, and when it sells out it is gone until it comes back around.
PIZZA BUFALINA AT $21
San Marzano tomatoes, imported mozzarella di bufala, cherry tomatoes, fresh basil, and olive oil. The buffalo mozzarella is the difference here. It is wetter and tangier than the fiordilatte we use daily.
PIZZA PESTO AT $22
Basil pesto instead of tomato, with fiordilatte, cherry tomatoes, fresh basil, and imported olive oil.
PIZZA DI BRONTE AT $26
Fiordilatte, imported Sicilian pistachios, imported mortadella, finished with burrata and basil. It is the priciest pie we make. It also sells out most often.
Call (201) 648-0111 to ask what is running this week, or check the Pizza Special section on Toast.
Red Pizzas
Every pie is 12 inches. These all start with San Marzano tomato sauce.
MARINARA AT $15
Tomato, fresh oregano, garlic, basil, and olive oil. No cheese. This is the oldest pizza in Naples and the cheapest thing we bake.
MARGHERITA AT $17
Tomato, fiordilatte di Napoli, Parmigiano Reggiano, basil, and imported olive oil. If you want to judge a Neapolitan kitchen, order this one.
DIAVOLA AT $20
Tomato, fiordilatte, and hot soppressata.
NAPOLETANA AT $22
Tomato, Gaeta black olives, capers, and anchovies from Cetara on the Amalfi coast.
PARMIGIANA PIZZA AT $23
Tomato, eggplant parmigiana, smoked provola, and stracciatella di Napoli.
CAPRICCIOSA AT $24
Tomato, fiordilatte, prosciutto cotto, mushrooms, Gaeta olives, grilled artichokes, and Parmigiano Reggiano.
White Pizzas
No tomato on any of these. They rely on the cheese and the char instead.
QUATTRP FORMAGGI AT $20
Fiordilatte, pecorino Romano, Parmigiano Reggiano, and gorgonzola DOP.
PIZZA FUNGHI AT $22
Sauteed cremini mushrooms, fiordilatte, baby arugula, shaved Parmigiano, and black pepper.
CONTADINA AT $24
Fiordilatte topped with arugula, cherry tomatoes, and prosciutto di Parma aged 24 months.
PIZZA ORTOLANA AT $24
Fiordilatte, roasted peppers, roasted zucchini, cherry tomatoes, basil, and Parmigiano. No meat.
PIZZA TARTUFATA AT $25
Prosciutto di Parma aged 14 months, mozzarella, fresh ricotta, and black truffle.
Why It Can Be Costly
SOURCING
The anchovies come from Cetara on the Amalfi coast. The pistachios are imported from Sicily. The ham is aged 24 months. The cheese is fiordilatte di Napoli. None of these have cheap equivalents that taste the same.
METHOD
Dough is hand stretched and slow fermented. The bake takes about 90 seconds in a wood-fired oven. The True Neapolitan Pizza Association in Naples sets the standard for the style and it is not a fast or forgiving way to cook.
MADE-TO-ORDER
We do not pre-bake or hold pies. Each one goes in the fire when you order it, which is why a specialty pizza here is a ten to fifteen minute wait rather than a thirty second handoff.
Who's the Chef?
Corrado Cervelli was born in Naples and grew up making pizza in his family's restaurant. He came to the United States in 2017 and opened Culto Italiano in Bergenfield at the end of 2022 with Angelo Riccio and Giovanni Massaro.
Mozzarella and pasta are made by hand in our Bergenfield kitchen. We have served at the New York City Wine and Food Festival and catered for Holy Name Medical Center in Teaneck.
Great Add-Ons!
START WITH FRIED APPETIZERS
Mozzarella in carrozza at $12 is fried breaded mozzarella with San Marzano sauce on the side. Fior di zucchini ripieni at $12 are stuffed zucchini blossoms. Calamari fritti is $18.
ADD A SALAD
Insalata Tricolore at $14 cuts through a rich white pie. Burrata and beets at $17 is heavier and works better alongside a Marinara.
FINISH WITH DESSERT
Sfogliatella riccia at $7, tiramisu at $8, cannoli Siciliani at $9, and homemade gelato at $12. Angioletti at $12 are fried dough bites with Nutella and they are meant for sharing.
Visit Us Today
We are at 49 W Church St in downtown Bergenfield, just off the South Washington Avenue strip, with street parking out front. Customers come in from across Bergen County.
Open Monday through Saturday from 12pm to 9pm and Sunday from 12pm to 8pm. There is no indoor dining room, but we have a small outdoor seating area that opens in good weather.
Get Take-Outs
We also sell the pantry side of the kitchen at the counter, which is unusual for a pizzeria and worth knowing about.
Calabrian chili jars are $12. Glassa balsamico is $12. La Valle peeled tomatoes are $15. Kimbo Neapolitan coffee is $15. Italian Carnaroli rice is $7. Black truffle sauce is $35. De Cecco olive oil in three litres is $50.
If you liked something on a pie, there is a decent chance you can buy the ingredient here and cook with it yourself. The Calabrian chili and the truffle sauce are the two people come back for.
GELATO
Homemade artisanal gelato is $12 a serving and made with imported Italian ingredients. Flavours rotate and recent ones include Biscotto and Mango Tropicale. It is the easiest thing to add to a pizza order and the one most people forget to ask about.
BEER AND WINE
We do not hold a liquor license, so there is no bar here. Plenty of customers pick up a pie and open something at home, and nobody here minds you asking what pairs with what.
How to Pick the Flavor
FOR NEW CUSTOMERS
Order the Margherita at $17. It is the plainest pie on the list and the hardest to hide behind, which makes it the fairest test of a Neapolitan kitchen.
THE POPULAR CHOICE
Pizza di Bronte at $26. Pistachio, mortadella, and burrata is not a traditional Naples combination, but it is the pie that sells out.
DEPENDABLE CLASSICS
Marinara at $15. No cheese, just tomato, garlic, oregano, and oil. It predates the Margherita and it is the cheapest thing we make.
FOR SHARING
Order two different pies rather than one of each style. Every pie is 12 inches and portioned for one person, so two people ordering two pies and splitting both is the way to taste more.
Frequently Asked Questions
How often does the specialty pizza change? Weekly. Call (201) 648-0111 or check the Pizza Special section on Toast to see what is running before you drive over.
What is your most popular pie? Pizza di Bronte at $26 sells out most often. Pizza Tartufata at $25 is the other one people come back for specifically.
Do you serve after 8pm? Yes. We are open until 9pm Monday through Saturday and until 8pm on Sunday. Online ordering closes about fifteen minutes before we do.
Can I order these pizzas for an event? Yes. Our pizza truck runs four pizza types per event and we set the lineup with you in advance.
What size are the pizzas? Every pie is 12 inches and portioned for one person, which is how the style works in Naples.
Do you sell gelato and dessert? Yes. Homemade gelato is $12, tiramisu is $8, cannoli Siciliani are $9, and sfogliatella riccia is $7. Flavours of gelato rotate, so ask what is in that day.
Can I customize one of these? Within reason. Ask on the phone. Some of these are balanced tightly and adding a wet topping will change how the center bakes.
Order Today!
reheated. Call (201) 648-0111 or order on Toast for pickup, and ask what the weekly special is while you have us on the line. The full menu covers pasta, panuozzo, calzone, and dessert. We are at 49 W Church St, Bergenfield, NJ 07621, open from 12pm daily.
Love this place! Authentic Italian pizza - high quality ingredients, flavorful, and absolutely delicious. The service is excellent and fast. Highly recommend - you are in for a treat!
Tatyana Cherkasskaya
This take out Italian kitchen is serving up some of the best most authentic food in the area. High quality ingredients simply prepared and perfectly executed...
Stacey Glick
Having lived in Milan and entire summer stay in the south, I can attest that the best and real authentic Italian taste can be found at Culto Italiano. Best pizza in Bergenfield NJ...
Benilda Regis
