At Sicily by T's, we didn't create Prosciutto Party to be just another pizza. We created it because we believe that great pizza requires intention. Every ingredient. Every step.

When we first opened in Thamel, we had a vision. We wanted to bring something authentic to Kathmandu. Not the mass-produced, frozen version that people had become used to. Not pizza that prioritizes speed over soul. Real pizza. The kind that reminds you why you love food.

Prosciutto Party is that pizza.

When we designed the Prosciutto Party, we asked ourselves one question: what does the best pizza in Kathmandu actually look like? The answer wasn't complicated. It's the same answer Italian pizzerias figured out centuries ago.

The Foundation: Airy Sourdough

Everything starts with the dough. Not because we say so, but because it's true.

Our sourdough is fermented carefully. That fermentation isn't a shortcut or a trend — it's how you create air, structure, and flavor in a crust. When people bite into Prosciutto Party, they taste that airy texture. They feel the structure. That comes from the dough, from respecting the process.

The crust should be light enough to hold the toppings without becoming soggy. Strong enough to support them without collapsing. That balance is the foundation of everything else.

The Story: Napoli Sauce

We use Napoli sauce because it tells a story. It's not just tomato paste watered down. It's rich. It's considered.

Napoli sauce has weight. It has depth. When you taste it on Prosciutto Party, you're tasting the tomatoes, the time, the intention. This sauce is what separates pizza that tastes like pizza from pizza that tastes like bread with toppings.

The Star: Silky Prosciutto

Prosciutto is the centerpiece.

We chose prosciutto that's silky because that word matters. It means it's aged properly. It means it's been treated with care. When prosciutto sits on a hot pizza fresh out of the oven, it warms slightly, releases its salt, and brings out the complexity. 

This is why we're one of the best restaurants in Thamel. Because we think about the small things.

The Comfort: Melted Mozzarella

Mozzarella does what other cheeses can't. It melts. It stretches. It creates that moment when you pull a slice away and the cheese follows.

But we don't use just any mozzarella. We use mozzarella that actually melts the way mozzarella should. It creates pockets of creaminess throughout the pizza. It brings richness without heaviness.

The Luxury: Creamy Stracciatella

Then comes stracciatella. This is where the Prosciutto Party becomes more than just pizza.

Stracciatella is torn burrata — the inside, the cream, the softest part. When it hits the warm pizza, it begins to melt slightly. It creates this incredibly creamy center. A moment of luxury with every bite.

This ingredient is what makes Prosciutto Party the best pizza in Kathmandu. Because we're not afraid to add something that's soft, that's delicate, that requires care in handling. We're saying: we believe in quality enough to take risks.

The Finish: Fresh Rocket

Finally, fresh rocket. Not wilted. Not bitter. Fresh.

Rocket brings peppery brightness. It brings the moment of freshness that cuts through the richness of everything below it. It's the reminder that this pizza isn't heavy. It's sophisticated.

Why This Matters

Every ingredient on Prosciutto Party is there because we made a choice. We chose sourdough over commercial dough. We chose aged prosciutto over standard ham. We chose stracciatella over regular ricotta. We chose fresh rocket over nothing.

Those choices compound. They add up. They're what make the difference between pizza you eat and pizza you remember.

At Sicily by T's, we're not interested in being another restaurant in Thamel. We're interested in being the best. And that means respecting the ingredient. Respecting the process. Respecting the person eating it.