Taking its cue from the age-old Neapolitan tradition, pizzas are made from slowly proofed sourdough, San Marzano tomatoes and buffalomozzarella singed in an extremely hot wood-fired oven.
Toppings are traditional and locally sourced where possible such as the creamy buffalomozzarella delivered from a farm in Somerset and are best washed down with a glass of organic Ottavio Rube Italian wine.
Traditionally, mozzarella, that bouncy, grassy-fresh ball of a cheese, is made with the milk of the water buffalo in the Campania region of Southern Italy.