Our story
AUTHENTIC ITALIAN PIZZA, REALLY DOUGH?
Yes! The real deal Italian pizza, that’s amoré. We trained in Naples, learning how to make dough traditionally, with minimal ingredients, allowing it to rest and rise, stretching by hand. It took a small team of us 3 years to get it perfect. And now, here we are on your doorstep.
DOUGHN’T YOU WANT ME?
We chill and prove our unique dough for 72 hours, to release the magic combination of olive oil, fresh yeast, sea salt, water and OO flour, the gold standard flour for a genuine Italian pizza.
We believe it’s all about the little things when it comes to the perfect texture and flavour of our base. Olives picked from the Mediterranean coastline are used to make the Italian Olive Oil used to brush our mixing bowls. We’re obsessed with every piccolo detail. Our bases are then hand stretched, massaged and dimpled by our pizza makers and baked in a stone based oven.
DOUBLE ZERO TO HERO
The 00 flour used in our base is certified AVPN (Associazione Verace Pizza Napolitana) which is the gold standard rating for genuine Italian pizza.
VOLCANIC TOMATOES
San Marzano tomatoes are harvested from volcanic soil in the foot hills of Mt. Vesuvius. These gorgeous pointed tomatoes have thicker flesh and fewer seeds, for a rich and sweeter flavour compared to more acidic varieties. They come from the small town of San Marzano sul Sarno near Naples and are designated as the only tomatoes that can be used in a proper Neapolitan pizza. Our producer only uses from his farm and the surrounding farms and is part of a AVPN (The True Neopolitan Pizza Association).
Hella good mozzarella
Only selected milk from cows that graze in Campania is used in the making of our Fior Di Latte mozzarella. Smooth, milky with a little tang and that wonderful elasticity that only mozzarella brings to the pizza party.
ONE & ONLY ... PEPPERONI
Our Italian pepperoni supplier was selected for their techniques handed down from father to son. Using a mixture of black and white breeds, the pork is combined with a selection of carefully sourced spices for the perfect balance of flavour and texture.
MI OH MY SALAMI
Our Italian Salami made with a light red chilli pepper and melt in the mouth texture is typical of the picturesque area of Abruzzo, Italy from where it is sourced.
AND DO YA?
That’s how it’s prounounced! Our Nduja sausage is spice-yay … fiery and full of heat. Sourced from the Calabrese region in Italy.
LOVE OUR LOCALS
Siobhan Ni Ghairbhith has been leading the way in the artisan cheese sector for the past 20 years. St Tola Goat’s Cheese is hand-made in the townland of Inagh, just south of the Burren in Co. Clare.
IRISH HAM
Luke and Helen Bogue have been rearing pigs in the remote Drumlin landscape around Ballineagh Co. Cavan for over 30 years. They give a special quality feed to their Hampshire pigs, one of the oldest breeds in existence today. Dry cured prior to cooking and slow cooked for hours for the perfect texture.
ITALIAN HAM
Paper thin and melt-in-the-mouth Prosciutto di Parma has the perfect balance of sweet, savoury and salty. A real labour of love, Parma ham is made with only four ingredients; Italian pork, air, salt and time. The craft is in the curing process as it’s a closely monitored system to ensure the ham only absorbs enough salt to preserve it, concentrating the flavour, tenderising and helping to create the distinctive aroma and flavour only found in certified Parma Ham.
