To bring fresh Neapolitan pizzas to your town or village, using the finest ingredients for all pizzas and taking advantage of the bounty of the Kitchen Garden for adventurous, seasonal pizzas.
Neapolitan pizza dough is made up of just water, salt, yeast and flour, yet the ability to mix these humble ingredients to perfection is a masterful art. The dough is kneaded and flattened to create the cornicione – the puffy edge around the pizza. The perfect Neapolitan pizza crust has a thin, crispy base, scorch marks and an airy cornicione.
The growing season in the Kitchen Garden allows us to use the freshest garden and foraged produce, such as crushed wild garlic in March and April, Evesham asparagus in May and June, globe artichoke hearts in July, ripe figs in August, foraged porcini and chanterelles in Autumn, beetroot, venison, pheasant and wild boar when Winter comes. Added to our own sourdough bases and Calabrian tomatoes, there is no better food to bring everyone together. So, we say, gather round, dig in.