Can you provide the reception after our seminar?

Yes, that is a formula that works well. Send us the programme for the day and the time the last session ends. We are on site well in advance to fire the oven, so the aperitivo begins as soon as participants step outside.

Is a garden by the Leie meadows suitable for the set-up?

That depends on the ground. After rain the grass in the meadows can be soft and wet; then we would rather choose a terrace or a paved spot. Send photos of the garden and the access, and together we will propose the best set-up.

Is there a limit on the number of wedding guests?

There is no minimum. For about a hundred and fifty guests a single oven does the job; a larger wedding gets another baking station. That way all the tables receive their pizzas at the same rhythm, and nobody waits while the neighbours are already eating.

What about participants who eat vegetarian, vegan or gluten-free?

Vegetarian pizzas are among the selection anyway. Anyone eating vegan or gluten-free tells us in advance, and we make those pizzas in a separate corner of the work area. The allergen list arrives ahead of time, handy for a seminar where participants already pass on their wishes at registration.

Pizza catering in Drongen

Drongen is part village, part city edge: an old abbey on the Leie, farms in the meadows and the Ghent ring road around the corner. Pizza catering suits a wedding as well as a seminar that flows into an evening reception.

From seminar to reception

After a day of meetings the group switches to aperitivo and pizza from the wood-fired oven: a natural close to a study day or team day.

Marrying on an abbey site

Old walls, an inner courtyard and greenery all around: the wood-fired oven fits that setting like a contemporary version of the monastery kitchen.

Farms in the meadows

Around Baarle and Luchteren there are farms with spacious courtyards, ideal for a family party with oven and tent on hard ground.

An abbey on the Leie

Drongen grew up around its abbey, which sits on a bend of the Leie. Monks lived there for centuries; today the buildings still breathe a calm, reflective atmosphere, surrounded by greenery. Abbey sites like this are often used for seminars, team days and meetings, with a reception once the programme is finished.

At such a moment a wood-fired oven works especially well. After hours of listening and talking, participants want something that doesn’t remind them of a meeting room. We start with aperitivo in the inner courtyard or on the lawn: focaccia from the oven, bruschetta and antipasti, with wine from Italy or something fresh without alcohol. The conversation carries on, but standing around the fire.

For a seminar we tune the pace to the running order. If the final session overruns, we hold the pizzas until everyone is outside. The team is ready well before the end of the programme, because the oven takes about ninety minutes to reach temperature. That way the reception begins the moment the doors open.

Getting married in Drongen

Weddings also find a lovely backdrop in Drongen, on an abbey site, a farm or in a large garden close to the meadows. After the ceremony and the drinks reception, Pizza à volonté gets going, with six to ten kinds going round in slices, so the couple can keep moving between the tables. Speeches and the opening dance get a fixed moment.

If you choose the Full experience, dolci appear on the table too, tiramisu and cannoli, and we pour limoncello for anyone who wants it. Service takes a little over two hours. For oven and tent a flat patch of courtyard or lawn is enough; the oven smokes, so it needs open space above, and a tent bigger than 4×4 is never necessary.

Meadows, farms and the village core

The Leie meadows around Drongen are low and wet, with grassland that can flood in winter. For a party in a garden by the meadows we therefore look closely at the ground: grass that is boggy after rain is no place for a tent. A terrace or paved courtyard works better, and the farms around Baarle and Luchteren often have an ideal inner courtyard for it.

In the village core some streets are narrow, which makes driving in with equipment harder. The way to the oven’s position must be 2.5 metres wide; photos help us check that beforehand. The dough is a natural sourdough with a long rise of forty-eight to seventy-two hours, and every menu includes meat-free pizzas. Other wishes, from vegan to gluten-free, we cater for separately on request.

Voor mijn verjaardagsfeest heeft prestigo catering voor het eten gezorgd. Gestart met bruschetta en de focaccia - die beide in de smaak vielen bij iedereen. Daarna de pizza’s, dit als echte pizzaliefhebber met een perfecte korst en lekker…
— Lauren I.View on Google

In the same municipality