The Neapolitan Edge

Once we had decided pizza was the way forward the only way to persevere was to make it as authentic and as close to Neapolitan as possible. They are the masters after all, and if we can come close to the real thing then we’ll be extremely happy.  We chose sourdough because,  not only does it add a wonderful flavour it lends itself to a fantastically crisp crust. The base as they say should be cooked, but still soft so you can fold each slice in half and enjoy.

The Italian way of life resonates with our thinking that where possible, you should eat fresh local ingredients cooked and enjoyed when they are at their best.  Made even better when shared with family, friends and lots of red wine of course !

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