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Our dough is made fresh in our kitchen
using Pizzuti’s Type 1 flour with added wheat germ, leavened for over 48 hours
using the ancient Poolish yeast method,
and topped with the finest quality Italian ingredients.
This makes our pizzas crispy,
yet light and fluffy on the inside.
The added wheat germ adds a unique rustic
flavour to our dough.
‘Type 1’ flour is less refined, healthier
and more flavoursome
than the typical ‘Type 00’ type flours.
the evolution of Italian cooking.
Our menu offers “innovation in the tradition”,
taking inspiration from traditional dishes
throughout various regions of Italy
and combining flavours in new ways.
Our menu features particular signature dishes from the region Emilia Romagna,
located along Italy’s NE coast,
and the birthplace of our head chef.
Emilia Romagna is known throughout Italy for its fresh pasta dishes such as “Cappelletti”,
and Italian flatbread “la Piadina Romagnola”,
which are featured in our menu.