We strive to make the original Pizza from Naples as it was before the first world war. During this period salt was a luxury and not something many people of Naples could afford. Sea water provided a natural alternative to the addition of dried salts, and now assists us to create a rich recipe containing more natural elements such as magnesium and calcium. We are able to produce a more flavoursome dough with almost half the amount of salt content that can be achieved with a conventional recipe.
Our Lievito Madre or Mother Dough has been alive and fed daily since 2013 after Ettore Bertonati came to Australia from Naples, Italy. It remains living and constantly evolves. A Natural ferment occurs between 18°C and 25°C for a period of 36–48 hours. This sourdough starter achieves an acid fermentation instead of an alcohol fermentation, this is preferred as it greatly assists our bodies ability to digest and process the dough.
Meal TypesDinner Lunch
Cuisine TypesItalian Modern Italian Pizza or Wood fired Pizza
Disabled AssistanceDisabled access available