INGREDIENTS

The Crust: we use Molino Caputo tippo flour from Napoli because it is especially formulated for thin crusted Neapolitan pizzas that are baked in a blistering hot 900° wood fired oven. We follow the dough making traditions handed down from the ancients and still used today by the old masters in Napoli; our dough is slowly mixed for 20 minutes, and we use only fresh yeast. The dough will then bench rest for a minimum of 3 hours then transferred to a chilled environment for a slow 48 hour fermentation. Why? Because it tastes better.

The Sauce: again we look to Napoli for our inspiration. The Solerno Valley, on the back side of Mt. Vesuvius, provides the ideal growing conditions for the San Marzano varietal of plum tomato. Their fresh taste and ideal acid to sugar ratio is the perfect marriage between a good crust and creamy, fresh mozzarella. In the spirit of keeping things simple, we simply pass these lovely tomatoes through a food mill and add sea salt to enhance the natural tomato taste.

The Cheese: the work horse in our preparation is whole milk, fresh mozzarella known as "fior di latte" in Italy. We found a wonderful artisan cheese supplier in Wisconsin that only makes mozzarella, ricotta and a very flavorful provolone in the Italian artisan cheese making tradition. Gorgonzola, Fontina, Taleggio and Grana Padano are from Italy. Our fromage blanc is supplied by Bellweather Farms in Sonoma. Goat cheese is provided by Laura Chennel.

The Meat: our sausage is made from freshly ground pork provided by our local butcher and we then blend spices to emulate the delicious fennel salcicca we tasted all over Emilia-Romano. Our chicken sausage is freshly ground and combined with spinach, fontina cheese and a touch of roasted garlic to add a bit of bold flavor. Pepperoni, sopressata and proscuitto are sourced from Citterio , a high quality salumi provider based in Parma, Italy.

The Vegetables: locally grown where possible, but only served when in season. Items on offer will change throughout the year which adds a layer of interest to your party. Oven roasted peppers will always be on the menu along with seasonal mushrooms, caramelized onions and zucchini. Other seasonal additions might include asparagus, fennel, radicchio, leeks, and spring onions to name a few.

Other Essentials: extra virgin olive oil is a magic elixir that has the power to transform and elevate almost everything it touches. Expect to see a rather large oil can near the pizza workstation!! Aceto Balsanico adds a rich, complex, sweet and sour flavor to anything it touches, and is a key flavor enhancement to Tuscan cooking. We are always on the look out for ways to use this great flavor.

We provide pizza parties and catering to The San Francisco Bay Area, Sonoma, Napa and Sacramento!