We use only „Mozzarella and Mozzarella di Buffala Campana DOP“ ( Denominazione di Origine Protetta). Mozzarella di Bufala Campana, originated as a local speciality on the marshy plains of South-Central Italy. Its unique flavour is influenced by the buffalo’s diet. All the fodder that the animals eat is drawn from the local area, which, with its unique environment of small streams crisscrossing the volcanic plains, imparts a particular set of flavours on authentic Mozzarella di Bufala Campana. The connection with its environment, combined with the artisanal skill of its producers is a key component.

The prosciutto, salami, culatello or coppa you see hanging in our fridge comes from „Rèz Quality Food“ located in the emilian apeninne mountains. Alessandro Belli and Daniele Caretti´s goal is to safeguard and rediscover the art of the emilian pork butchery. The salami is made from free running pigs ( allevati al pascolo) with only garlic, pepper, wine, salt and brought to the right ripeness. The prosciutto is made from heavy and fat pigs. They also select and refine local cured meats and cheeses like our percorino.

For our tomato sugo we use different special selections from Demetra, a food processing company located in the Province of Sondrio in the Italian region Lombardy,

The flour from Molino Quaglia PETRA we use for our pizza and bread is a blend of soft wheat varieties selected in a specific way to guarantee the best protein quality of the finished product, resulting in better aroma´s of the dough. Controlled sprouting allows our pizza creations to be lighter, with a delicate crust and a better digestability. We import directly .