It may sound strange to use the words “healthy” and “pizza” in the same sentence but it’s the way of life for Giulia Colmignoli and Christopher Antinucci.
The couple, who are from Rome, are the founders of Napizza, a health conscious pizza chain that recently opened its fourth location in Encinitas.
Napizza specializes in using quality and fresh ingredients to make its Italian pies. In fact, the company uses yeast and flour directly from a family-owned mill in Rome. Colmignoli said the flour is high in protein and low in gluten unlike traditional flour.
“We really work hard to be healthy,” said Colmignoli, who grew up making pizza and pastas from scratch. “I eat (at Napizza) every day and I’m not going to sell something that I wouldn’t eat.”
Colmignoli said some of the more popular pizzas include the Truffle Porcini, which includes mushrooms, mozzarella and parsley, or the La Lasagna, which includes slow-cooked bolognese sauce, parmesan and béchamel sauce.
All the pizzas are served on homemade, all-natural dough that rises over 72 hours before baking.
Other menu items include panini and salads, which are made up of local ingredients and freshly-caught fish.
Colmignoli said Napizza’s menu, which was created with the help of a nutritionist from Whole Foods, mirrors the company’s overall culture.
“We are a Green Certified company that composts, recycles and donates are leftovers each morning,” Colmignoli said. “We host yoga retreats, camping retreats… This is our culture. We want to make a difference.”
Colmignoli and her partner created Napizza in 2012 with its first location in Little Italy. Although the couple plans to expand in the future, they are excited to have a location near their home in Solana Beach.
“Living in Solana Beach, I know how much locals care about the community and are thoughtful about dining choices,” Colmignoli said. “That positive energy combined with our shared love of the coast inspired our decision to expand north.”
Colmignoli said she hopes diners will walk away from the restaurant feeling full but energetic.
“I want (customers) to feel energetic from the good, healthy food and from the energy the team members give out.”
