We do the leg work seeking out the best local & Italian gear to bring you the good stuff.
Our Petra flour is from the world renowned Molino Quaglia mill, our tomatoes are certified organic from the artisinal Casa Marrazzo and for our fior di latte & other cheeses, we go extra to ensure they use only vegetarian rennet in production – no pseudo veggie options here!
Our dough is proved for a minimum of 24 hours before being hand stretched & cooked at 500c for less than 90 seconds to give you a purely belta crust which is light & airy.
