THIS PIZZA TOOK OVER
500 YEARS TO REACH YOU!

One evening in 2011, while visiting the Italian town of Naples, we met a kindred soul at a cafe. She invited us home to meet her family, the Gallianos.

That day we tasted our first sourdough pizza, crafted with oodles of love in a little kitchen, by her tiny but big-spirited Nonna. She made it from a 'mother dough' that was handed down to her by her Nonna, nurtured and celebrated ever since by generations of Gallianos.

The secret to the remarkable lightness of her pizza? A 24-hour fermentation process! Baked in an oven lined by tiles made from actual Vesuvian lava.

"It took us all these years, but we have finally brought you the same mother dough, the same fermentation and baking process, and the same passion for big bold flavours."