WE SPECIALISE IN TRADITIONAL SOURDOUGH. OUR PIZZA DOUGH IS MADE WITH AT LEAST 48 HOURS SLOW-RISING AND FERMENTATION THEN BAKED IN OUR STONE BASE OVEN.

WE USE THE MINIMUM NUMBER OF HIGHEST QUALITY INGREDIENTS MANY OF WHICH ARE DIRECTLY IMPORTED FROM OUR HOME REGION OF PUGLIA IN SOUTHERN ITALY.
WE USE ONLY ITALIAN FLOUR THAT HAS BEEN CAREFULLY SELECTED FOR ITS QUALITY & AUTHENTICITY.

 

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