Our story

A starter olderthan the restaurant.

Giulia brought the starter from Naples in a jam jar. Tiago found the room. In 2016 we lit the oven, and it hasn't really gone out since.

Giulia and Tiago at the mouth of the wood-fired oven.

The dough

Slow on purpose.

Our dough is flour, water, salt and the starter, nothing else. It rises cold for 48 hours, which is when the flavour happens. Then it bakes for 90 seconds, and that's when the texture happens.

cold rise
48 h
in the oven
90 s
oak and olive wood
450 °C
The tiled dome of the wood-fired oven, a fire burning inside.

The oven

Built by hand,in four days.

Our ovens were built on site by a family of oven builders from outside Naples: a dome of clay and volcanic sand, tiled in the colours of the street outside.

Suppliers

Who we buy from.

  • San Marzano tomatoesFrom a cooperative at the foot of Vesuvius, crushed by hand in our kitchen.
  • Buffalo mozzarellaFlown in twice a week from Campania; fior di latte from a small dairy near Sintra.
  • FlourStone-ground Italian soft wheat, plus a wholewheat from a mill in the Alentejo.
  • Olive oilCold-pressed from one estate in Trás-os-Montes, for the dough and the drizzle.
Crates of tomatoes, a wheel of Parmigiano and bags of flour on a kitchen shelf.

The people

Who makes it.

  • Giulia, flour on her apron, stretching a dough ball.

    Giulia Ferraro

    Co-founder · dough

    Grew up above her uncle's pizzeria in Naples. Feeds the starter every morning before coffee.

  • Tiago laughing behind the counter.

    Tiago Matos

    Co-founder · the room

    Ran bars in three cities before falling for a wood-fired oven. Remembers every regular's order.

  • Amara sliding a pizza into the oven with a long peel.

    Amara Diallo

    Head pizzaiola · Riverside

    Can launch twelve pizzas in ninety seconds. Teaches the kids' parties.

Come and watchthe oven.

Both rooms have the oven in view. Sit at the counter.

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