We want to do one thing. Make great pizza.

Influenced by traditional Neapolitan cooking methods and inspired by modern flavours we aim to provide our customers with a superior pizza experience.

Not only are we fanatical about taste but we also ensure that our ingredients are the freshest and finest available.

Our Dough is made daily by our chefs using a combination of 00 5 Stagioni Napoletana flour with added whole-wheat to give a richer flavour. Proofed over 72 hours to ensure excellent crust, taste and better digestion.

We make our tomato sauce daily using peeled san Marzano DOP tomatoes to give a balanced sweet and sour taste.

We use a Fior Di Latte (cow’s milk mozzarella) produced in southern Italy which offers a smooth, extremely fresh, tangy flavour and has superb elastically.

Our charcutterie toppings our sourced from the best of what Ireland and Italy has to offer . We use a smoked chorizo from The Gubeen Smokehouse in Co. Cork. Our Pepperoni is Imported from Italy and hand sliced daily by our chefs. Our recently introduced Nduja Sausage comes from the Calabria region of Italy.

All our pizzas are stretched by hand and cooked the traditional Neapolitan way in our wood fired oven, reaching temperatures of up to 500°c. Resulting in a light, crisp and easily digestible pizza.

Our oven is fuelled using only Irish kiln-dried beech and ash. This ensures that the dough, sauces and toppings that we have taken then time to carefully prepare are cooked and finished off the right way!