Our Story
It started with an obsession — and a 4-tonne oven.
Marco spent three years travelling through Campania — not to eat pizza, but to understand it. He studied the dough, the water, the fermentation cycles. He took notes at Da Michele in Naples. He drank espresso at 6am with bakers who'd been doing this since before he was born.
Lucia, his wife, was less interested in the science. She cared about the feeling. She wanted a place where people sat down, breathed, and remembered that a meal could be more than a transaction.
Together, they found a derelict warehouse in the city outskirts. They cleared it, insulated it, and in November 2021, a team of three masons spent six weeks building the oven — a cathedral of refractory bricks and volcanic stone that weighs over four tonnes and reaches 485°C at its heart.
The first pizza came out at 12:34pm on a Tuesday. It was a Margherita. It was perfect.
"The oven doesn't lie. You can taste every hour of patience."