Mathieu & Chloë
From travels through Italy to the wood-fired oven
What began as a love for the villages, markets and trattorias of southern Italy gradually became a craft. We learned to work with sourdough — no commercial yeast — and with a wood-fired oven at high temperature, the way it has been done in Naples for centuries.
Every pizza we bake tells that same story: dough risen for 48 to 72 hours, real tomato sauce, Fior di Latte mozzarella, fresh basil. Ingredients we bring in straight from Italy because the difference is real.
Why mobile?
Because the best moments happen at home. In a garden. On company grounds. In a barn transformed into a party venue. We want to be where your guests are, with the same quality as a good Neapolitan pizzeria — and with the service you expect from real catering.
Three things we never compromise on
Sourdough, not yeast
Our madre is fed every day. The dough rises for 48 to 72 hours at a low temperature — that makes the pizza light, easier to digest and far more flavourful.
Ingredients from Italy
San Marzano tomatoes, Fior di Latte mozzarella, olive oil from Puglia and 24-month Parmigiano. We buy less, but better.
Real fire
Our oven burns dried beech wood and reaches 450 °C. Seventy seconds later, a pizza with the typical leopard spotting lands on the table.
Would you like to meet us?
Tell us about your event — we’d love to hear what you have in mind.
Request a proposal