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, and nurtured and celebrated ever since by generations of Gallianos. As the sourdough rose in the oven, so did her excitement. Then she gave us the secret to the remarkable lightness of her pizza - a 24-hour fermentation process! As we took our first bite of the aromatic and light, yet wholesome and hearty pizza, we knew our lives would never be the same.
That taste, of authentic Neapolitan pizza, baked in an oven lined by tiles made from actual vesuvian lava, never ever left us. 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. We are thrilled to introduce to you the original Neapolitan sourdough pizza all the way from the cobbled streets of Naples!
