India, Dec. 7 -- The aroma of rested sourdough and blistered tomatoes has finally found its way to Delhi. For a city that takes its food seriously, the arrival of Si Nonna's feels timely and assured. Celebrated across continents, it brings with it the legacy of Naples-five centuries of Neapolitan sourdough tradition and the distinction of being the world's largest AVPN-certified pizzeria network.

At Si Nonna's, the emphasis remains firmly on craft and discipline. Dough rests patiently for 24 hours, flour is thoughtfully sourced, cheese stays fresh, and every step-from fermentation to firing-follows methods shaped long before pizza became global currency. The result is flavour built on balance and restraint, confident without excess.

Tha...