GOOD FOOD

It’s simple. We make Proper italian food, using organic belgian ingredients. Because it’s just better that way.

We admit, we’re pretty obsessed with ingredients. We work with organic, family-run farms to fill our kitchens with all the best produce the season has to offer. And sure, we’re a little strict about it.

With the help of strip-lit supermarkets and synthetic agriculture, we’ve all lost our way a little when it comes to food. Ever tasted a fresh, sun-ripened tomato against one that’s been synthetically forced in a greenhouse? The difference is pretty unbelievable. That’s why you’ll only find seasonal ingredients from local farms on our menus.

Yep, even the basil leaves.

OUR PIZZA

THIS IS NEAPOLITAN PIZZA THE WAY IT’S SUPPOSED TO BE - HANDMADE BY SKILLED PIZZAIOLOS USING SIMPLE, SEASONAL INGREDIENTS. WE TRAVERSED THE PIZZERIAS OF NAPLES AND BEYOND, LEARNING THE ALL TRICKS OF THE PIZZA TRADE IN THE CITY IT WAS INVENTED - AND EATING A FEW TOO MANY ALONG THE WAY.

WE MAKE OUR PIZZA FOLLOWING THE RULES OF THE AVPN, THE ‘ASSOCIAZIONE VERACE PIZZA NAPOLETANA’, IN NAPLES, AND ARE PROUD TO HAVE BEEN ACCREDITED ‘AVPN PIZZERIA #699’ IN THE WORLD.

THE BASIS OF A GOOD PIZZA IS, WELL, ITS BASE. OUR ORGANIC DOUGH IS MADE FRESH EVERY DAY, USING A MIX OF THE HIGHEST-GRADE ITALIAN ‘00’ AND MANITOBA WHEAT. IT IS RESTED FOR UP TO 72 HOURS (BECAUSE GOOD THINGS COME TO THOSE WHO WAIT), AND DEFTLY WORKED INTO A LIGHT BASE.

WE COOK OUR PIZZAS IN STEFANO FERRARA, OUR INFERNAL WOOD-FIRED OVEN ALL THE WAY FROM NAPLES. IT STAYS IN THERE FOR 60 SECONDS - JUST ENOUGH TIME FOR THE THIN BASE TO GO PERFECTLY GOOEY AND THE CORNICIONE (CRUST) TO DEVELOP ITS DISTINCTIVE BUBBLES AND SUPPLE, STRETCHY TEXTURE. THE PERFECT STAGE FOR OUR RICH TOMATO SAUCE AND ORGANIC BELGIAN MOZZARELLA.

SPEAKING OF TOPPINGS - WE WORK WITH LOCAL BELGIAN FARMERS TO BRING YOU STRICTLY SEASONAL, ORGANIC INGREDIENTS. BECAUSE FOOD TASTES BETTER WHEN IT’S SUPPOSED TO BE HERE.

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OUR PASTA

ANY ITALIAN COOK WORTH THEIR SALT WILL TELL YOU THIS: PASTA WATER IS LIQUID GOLD. OUR DEDICATED ITALIAN COOKS BRING THE PASTA AND SAUCES TOGETHER USING A LITTLE OF THE STARCHY WATER FROM THE PAN. THE RESULT? CREAMY, BUTTERY PASTA - WITHOUT ALL THE CREAM AND BUTTER…

WE SERVE ALL OUR PASTA AL DENTE (‘TO THE TOOTH’), BECAUSE IT’S SIMPLY THE BEST WAY TO EAT IT. AL DENTE PASTA HAS A PERFECT BITE, AND HOLDS ITS OWN IN ANY SAUCE IT MEETS.

WE CREATE RECIPES BASED ON THE SEASONS, USING THE FINEST ORGANIC INGREDIENTS WE CAN GET OUR HANDS ON - ALL FROM BELGIAN FARMERS WE KNOW AND TRUST.

OUR PASTA DOUGH IS MADE WITH ORGANIC SEMOLA DI GRANO DURO, FROM ALTAMURA IN PUGLIA, TO BE PRECISE. AS FOR THE INGREDIENTS WE CAN’T FIND IN BELGIUM, LIKE GUANCIALE, OLIVE OIL AND WINES? ITALY’S FINEST, OF COURSE.

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