Everything
else is
just waiting

“Travelling to Napoli and eating at L’Antica Pizzeria Da Michele back in 2005 kick started my interest in all things sourdough and pizza. Naples exemplifies the chaos and exuberance of the southern Italian spirit, and the modest downtown pizzeria is a singular experience of freshest-is-best cooking and no-frills look & feel.

South of the Bay of Naples, the famous Amalfi coast lies in wait, with its picture postcard towns holding the keys that can unlock the most colourful sun and sea-drenched dreams of la bella vita. As the original home of Giuseppe Mascoli, my companion and business partner, the town of Positano provided another awakening.

The bonhomie and open-heartedness of beach-hardy fishermen and shoemakers, who rubbed shoulders with opera singers, artists and film directors, showed the extent to which the creative arts can be the ultimate social levellers – and how a shared passion for food provides a point for diverse human contact. As I developed my understanding and taste for the culture I became increasingly passionate about natural ingredients and their provenance.

With Giuseppe we explored their origins in depth, through visits to vineyards and orchards, bakeries and dairies, mills and farm co-operatives, making many associations with producers along the way. The journey, recipes and discoveries continue.

Bridget Hugo.

We use a mixture of flours, mainly organic or from small production mills in order to help preserve the agricultural landscape. We work with millers who use stone to grind their flour. This retains the natural goodness in the grains.

Our butter is cultured, whilst our sugar is unrefined cane and our salt is the natural ‘grey’ variety from the Guerande salt marshes in Brittany. We source olives, fruit, nuts, seeds and chocolate that are of the highest quality.