Our story
A brick oven, a family recipe and a lot of mozzarella.
One oven, one recipe, one tiny shop
In 2015 Marco and his grandmother Rosa bought a second-hand brick oven and squeezed it into a shopfront with four stools and a phone.
Rosa's dough recipe did the rest. Word got around, the stools became tables, and today a crew of fifteen stretches, tops and bakes every night of the week.
Simple things, done properly
Slow dough
Made fresh each morning and rested for 48 hours, so it's light and easy to digest.
Real ingredients
San Marzano tomatoes, fior di latte and fresh basil. Nothing from a packet.
Fire-baked
A wood-fired oven at 450°C bakes each pizza in about 90 seconds.
Marco & the crew
Marco runs the oven most nights. Rosa still drops in on Sundays to check the dough, and nobody argues with her.
“We wanted a place where the pizza is fast but never rushed. That's still the whole idea.”
Grab a seat, or grab a box
Dine in, pick up or get it delivered. Either way, it's hot from the oven.