We believe if it's worth doing, then it's worth doing properly. We are a family business, a family who love great food.
Our dough is made from the finest Italian 00 Flour from Caputo. This is Napoli's favourite flour and works brilliantly in our wood fired oven.
Our dough is left to slowly ferment for at least 24 hours. This creates a light and airy texture with a deep flavour. It's not the easiest method but it's the best.
Our Tomatoes come from San Marzano sul Sarno in the foothills of Mount Vesuvius near Naples. Here they bask in glorious sunshine and thrive in the rich volcanic soil. This means their skins are thinner and their flesh is sweeter, so no sugar is needed in our sauce.
We only use fresh and where possible local ingredients for our toppings.
Our most popular Pizzas are the classic Margherita, Salami Piccante, Nduja & Haggis, 3 Little Pigs and Cashel Blue Cheese & Mushrooms