Our Story
Tradition, Time, and Craft
Over 40 years of experience, shaped by patience, simplicity, and a passion for great pizza.
Our story begins with a deep respect for tradition and an uncompromising belief that great pizza starts with great dough. For us, quality isn’t a trend or a shortcut - it’s something built patiently, by hand, over decades of experience. Every base we make reflects a commitment to simplicity, time-honoured techniques, and ingredients chosen for flavour, not convenience.
This philosophy still guides everything we do today. From the way our dough is prepared to the way it’s baked and finished, nothing is rushed and nothing is compromised. It’s a process rooted in tradition, refined through experience, and carried forward with pride - so every pizza you enjoy delivers the same care, flavour, and integrity that inspired our beginnings.
I’ve been making pizzas for over 40 years, following the same method. My dough contains no additives - no enzymes, preservatives, or improvers - only simple, natural ingredients.
A slow fermentation of at least 24 hours is at the heart of my process. This not only develops the dough’s unique flavour but also helps it keep for several days at ambient temperature. The lactic acid produced during fermentation naturally inhibits mould growth, making the product both tastier and longer lasting.
I use very little yeast and salt, relying instead on quality ingredients to bring out the flavour: the finest 00 flour, wheat germ, semolina, extra virgin olive oil, and sea salt. The wheat germ restores essential nutrients and fibre that are lost during the flour milling process.
Once the dough reaches its optimum fermentation, it’s pressed, hand-finished, and par-baked on stone - just as I’ve always done.
We truly hope you enjoy our products as much as we enjoy making them, and that they’ll become a favourite you’ll keep coming back to.
Luciano Vendone, Owner & Founder
If you’d like to know more about our story or our process, we’d love to hear from you.
