We made our mozzarella before we made our ovens. Our founder Giuseppe Mascoli knew he’d never be happy with his pizzas unless the mozzarella was right So he persuaded his friend Albino Scalzitti to move from the southern Italian Apennines to Somerset and start production. Here he uses his skills and experience to create our fresh, creamy mozzarella.
Tomatoes matter. Our tomato base is San Marzano from Dell’Argo Sarnese-Nocerino D.O.P., from 100% organic agriculture and 100% Italian.
Our Type 0 flour is 100% Italian. It’s made especially for us by the Pivetti family, using a unique blend of all-Italian grains. The Pivettis have grown, harvested, milled and blended grains in their fields near Bologna since 1895. So you could say they’ve had a bit of practice. Plus, their fields are protected and are at least 40 miles from any pollutants. No other pizza tastes like ours because no other pizzeria uses our flour.
Our chorizo is made by Martinez Somalo in the La Rioja region of Spain. It’s made with Pata Negra pork indigenous to the Iberian peninsula, it’s sweeter, nuttier, more intense and rich in flavour