About us
Terroni was born from a way of looking to the South: Neapolitan cuisine, Mediterranean hospitality and a table made for sharing in Puerto de Sagunto.
Our idea
Terroni is a Neapolitan restaurant and pizzeria in Puerto de Sagunto, opened on 17 April 2025 by Anna and Leandro to bring the town the flavours, recipes and culinary culture of Naples.
They had already worked together before opening their own restaurant and pizzeria. They shared the same way of understanding the craft: respect for tradition, attention to quality and the will to prepare every dish with time and dedication.
They chose Puerto de Sagunto because they saw it lacked a place that truly represented Naples through its two great culinary expressions: Neapolitan pizza and traditional cooking.
Naples and the South
Our menu starts in Naples and Southern Italy: pizzas with a light, flavourful dough, starters to share in the middle of the table, pastas with identity and dishes that speak of Mediterranean tradition without settling for clichés.
The name Terroni is a deliberate choice. It is a word still used disparagingly in Italy today to label people who come from the South. At Terroni we decided to turn its meaning around and make that word a statement of pride, belonging and respect for our roots. For us, being terroni means remembering where we come from, keeping our traditions alive and sharing them without hang-ups.
Much of Terroni's cooking comes from Anna's family tradition. The polpette, for example, are made following her father's exact recipe. The ragù and other slow-cooked dishes keep that same philosophy: respecting the timing of each preparation and letting the ingredients develop their flavour little by little.
Around 80% of what we use at Terroni comes directly from Naples: the pasta, the cured meats, the cheeses and the tomato passata we use to make the ragù and other traditional recipes — all chosen by the same standard: the highest possible quality. For fresh produce we work with local suppliers, choosing the vegetables, fish and meat that come into our kitchen each day with the same care.
Leandro
Leandro learned the craft from the bottom up, working for years in various pizzerias in Naples and its province, alongside old-school master pizzaioli. From them he learned to read the dough, control the fermentation, master the oven and understand that a good pizza depends as much on technique as on patience.
His personal signature lies in the blend of three Caputo flours —Super Nuvola, Manitoba and Tipo 1— which he has refined over the years until finding the exact balance. The dough ferments for 48 hours and the pizza is baked at 450°C in a wood-fired oven brought directly from Naples.
Over the years, Leandro has kept bringing in new ideas without ever abandoning the foundations of the Neapolitan pizza tradition he learned at the start.
Anna
Anna's path in the kitchen also began from the bottom. She started working in hospitality as a dishwasher and, from that first role, learned every kitchen task with a constant thirst to discover new techniques and recipes. After an early period focused on Neapolitan pastry, she discovered the rhythm of the kitchen and never left it.
Her style is home-style Neapolitan cooking: dishes made with the love, wisdom and skill our grandmothers brought to their cooking, able to choose every ingredient and master every recipe like no one else, with a touch of modernity. Neapolitan ragù, the Genovese and scialatielli with seafood are some of the dishes that best represent her.
A journey
Terroni didn't set out to offer a generic take on Italian food. Our concept is centred on Naples and the South: from pizza with 48 hours of fermentation to family recipes, pasta and slow-cooked dishes.
In just over a year, what we're proudest of isn't an award, but something that happens every night: guests who leave with a full stomach and the contented smile of someone who has eaten exceptionally well.
FAQ
A Neapolitan restaurant and pizzeria in Puerto de Sagunto (Valencia), focused on pizza and the traditional cuisine of Southern Italy.
Since 17 April 2025.
Leandro, who trained for years in Naples pizzerias alongside old-school master pizzaioli.
48 hours.
Our own blend of three Caputo flours: Super Nuvola, Manitoba and Tipo 1.
In a wood-fired oven brought from Naples, at 450°C.
Anna, who started from scratch and first specialised in Neapolitan pastry before devoting herself to cooking.
Neapolitan ragù, the Genovese, the family-recipe polpette and scialatielli with seafood.
80% comes directly from Naples; fresh produce is sourced from local suppliers.
Because it turns a word still used today as a slur against people from Southern Italy into a statement of pride and belonging.
No: it combines a Neapolitan pizzeria with traditional cooking, pasta and home-style dishes from Southern Italy.
