Antico Pizza

The story

Antico Pizza Brings Slow-Fermented Neapolitan Cooking to Leuven

The foundation of the kitchen

Antico Pizza brings slow-fermented Italian cooking to Leuven through a meticulous sourdough process that starts with just flour, water, salt, and time. This extended rest period allows the dough to develop a complex flavor profile while remaining easily digestible. Panagiotis Arkoudopoulos, known to regulars as Gioti, oversees every batch to ensure the base meets traditional standards. You can taste the patience in the crust before any topping touches it.

Toppings and wood-fired technique

The Italian kitchen bakes each pie inside a massive traditional wood oven, which speeds up cooking and leaves a subtle char on the rim. Classic selections like the Margherita rely on Agerola fior di latte mozzarella, San Marzano tomatoes, Kalamata olive oil, and basil sourced directly from Bigh Farming in Brussels. Heavier options such as the Parma feature twenty-four-month cured ham paired with rocket, while the Nerano layers courgette cream with grilled vegetables and DOP buffalo mozzarella. Every slice arrives straight from the heat zone.

White walls and marble surfaces

Guests sit at tables topped with polished marble or lean against the service counter while watching the ovens work. The bright dining room keeps the focus squarely on the food rather than decorative distractions. This commitment to Neapolitan-style baking earned the Leuven location a spot on the Le Fooding list for 2026. Patrons often finish their meal with a house-made tiramisu before stepping back into the Belgian evening.