Chef's  Passion

Famous and Popular Pizza's

Our Neapolitan Pizza

The Dough Six years of experimentation. Countless batches. One perfect dough.

Our pizza begins with dough that's been crafted through obsession and patience. Using traditional Neapolitan techniques passed down from Ben's Neapolitan family, combined with her own intuitive adjustments, each batch is given the time and care it needs to develop. The result? A base that's light, airy, and perfectly charred & crisp on the outside, tender within, with that signature leopard spotted crust that tells you it's been kissed by a real flame.

We use only the finest ingredients: Italian "00" flour, sea salt, fresh yeast, and time. Lots of time. Because great dough can't be rushed.

Discovering the Panuozzo

Born in Gragnano, in the hills above naples

Imagine taking our perfect pizza dough—the same dough that's been refined over six years—and transforming it into something entirely different. That's the magic of panuozzo.

Born in Gragnano, in the hills above Naples, panuozzo (plural: panuozzi) is Campania's answer to the sandwich. But this is no ordinary sandwich. The dough is shaped into an oval, baked in our pizza oven until it puffs and chars, then sliced open while still steaming hot and filled with premium ingredients that melt into the warm, pillowy bread.

For Bernadette, panuozzo is personal. This is the food of her father's homeland—the hills and villages around Naples where she spent childhood summers. In Gragnano and the surrounding towns, panuozzi are as common as pizza, sold from small shops and eaten on the go, the bread still warm from the oven.

The name itself tells the story: "panuozzo" comes from "pane" (bread) with an affectionate suffix—it's literally "lovely bread" or "special bread." And special it is. Made with the same dough, the same techniques, and the same wood-fired oven as our pizzas, panuozzo represents the versatility and creativity at the heart of Neapolitan cooking.

Every panuozzo we make connects directly to those sun-drenched summers in Bacoli, to generations of Neapolitan tradition, to the way simple ingredients become something extraordinary in the right hands.

Italian Arancini  - The Sicilian Connection

Heaven in the palm of your hand

While our family roots are Neapolitan and Maltese, the Italian kitchen knows no borders. Sicily sits just across the water from Malta—close enough that the two islands share culinary influences, ingredients, and a love of bold, satisfying food. Arancini represent the perfect bridge between our Italian and Maltese heritage: hand-held, flavorful, and made for sharing.

In Sicily, arancini are everywhere—from street vendors to home kitchens, each family guarding their own special recipe. They're comfort food at its finest: warming, filling, and utterly addictive. One is never enough. 

Just as with our pastizzi, we honor tradition but aren't afraid to explore. These rotating specials showcase seasonal ingredients and bold flavour combinations whilst respecting the craft behind the tradition.

(Please note that this would either be a speciality of the day or would need to be ordered a few days before you require them to ensure top quality and freshness)

Maltese Deilcacy - The Soul of the island

Discovering maltese cuisine

Malta sits at the crossroads of the Mediterranean, a tiny archipelago that's been touched by Phoenicians, Arabs, Italians, and the British. This melting pot of cultures created a cuisine that's distinctly its own: bold, comforting, and deeply rooted in family tradition.

From Ben's mother's side comes the warmth of typical Maltese village home cooking. These are dishes passed down through generations, made with love in kitchens across the island, bringing families together around the table. They're humble, honest, and utterly delicious.

If pizza is Italy's gift to the world, the pastizz is Malta's. These Crunchy, Flakey, Warm, & Fun, diamond-shaped parcels are a national obsession—sold from hole-in-the-wall bakeries, devoured at breakfast, enjoyed as a midnight snack, celebrated at every occasion.

The art is in the pastry: layers upon layers of paper-thin dough, rolled and folded with precision until they shatter at the first bite, revealing a steaming, savory filling within.

Some Other Dishes - Just as a Teaser!