Sourdough since 1923

Monellis authentic natural mother yeast  ‘the starter’ has been reproducing itself since 1923 from Mendicino (Cosenza), a small village in Calabria. It has been part of our family heritage for over three generations thanks to nonna Emma!


FOLLOWING HIS FAMILY TRADITION OUR HEAD PIZZA CHEF FRANKIE RUFFOLO KEEP OUR MOTHER YEAST (STARTER) HEALTHY WITH REGULAR DAILY FEEDINGS READY TO BAKE OUR ORIGINAL LONG NATURALLY FERMENTED ARTISAN PIZZAS. 

We use the same process as used back in the old days, the only authentic method THEN THE delicate stage OF forming THE dough balls BY HAND AND ONLY AFTER AT LEAST 72 HOURS our ball is ready foR the hand stretched base. Our authentic Italian stone base electric oven emits almost no pollutants and is a Monellis choice towards environmental protection and nature conservation.