Our work

Our work is our pride, we work hard with the belief that hard work pays off, it always does.

Our pizzas have a slightly burnt crust, a trademark of authentic Wood-Fired baking, something we are very proud of, to us Italians this is the best part of the Pizza, the wood provides the pizza with a wholesome aroma that cannot be achieved with other types of cooking; it creates a unique and wonderful smoky flavor through the open flame of the burning beech and oak wood (which we also import from Italy), the intense heat it generates and the direct contact between the dough and the stones (as opposed to pan fried pizza).

Our pasta is made at the time of ordering, we don't use any pre-cooked or pre-boiled pasta, we don't make short cuts in-fact we might require some extra time to prepare our dishes as they are made fresh from scratch.

Our dough is freshly made daily according to our own recipe, involving a special blend of hard and soft flour imported directly from Naples (south Italy) which produces this unique combination of crunchiness and softness. Our dough maturing and raising time exceed 12 hours to achieve maximum lightness and fragrance.

We use the finest Italian ingredients we can get our hands on such as actual "ParmiggianoReggiano" (from Reggio Emilia, Italy) we use Buffalo mozzarella kept in its own milk, freshly imported from Caserta (south of Italy) as well s Buffalo ricotta, we use "Pecorino Romano" and "ProvolaPiccante" and "Scamorzaaffumicata" and "Gorgonzola cheese"...

We bake our Pizza toppings in our wood-fired oven, Red and Yellow peppers, zucchini, eggplants, potatoes…all is freshly baked daily and the aroma is just amazing…we do not use any sort of frozen or ready made toppings.