Do you also come to Voeren or the far north of Limburg?

Yes. We work throughout Belgium and the Benelux, so that includes Voeren, the Maasland and the villages of North Limburg. For those distant corners we build in extra margin on the road. Our crew shows up 90 minutes ahead of service to light the oven and lay out the work area.

Can the oven stand on a grass meadow next to our farm?

It can, provided the ground is level and firm enough. After rain a meadow in Haspengouw soon turns boggy; in that case we would rather use the inner courtyard or a paved area. Feel free to send a few photos of the spot and we will work out the best set-up together.

Is there a minimum number of guests for a party in Limburg?

No, there is no minimum. A garden party for twenty is just as welcome as a wedding at a castle estate. Should the list grow beyond 150 or so, we add a second baking station and nobody ends up waiting for a slice.

What if it rains during our garden party?

The wood-fired oven stands outdoors or under an open canopy so the smoke can escape. In bad weather we work with a party tent or the covered edge of a barn, in consultation with you. Many Limburg farms have a lean-to or an open barn, and that often turns out to be an excellent fallback.

Pizza catering in the province of Limburg

From a square farmstead in Haspengouw to a villa garden in the Kempen: with pizza catering from Prestigio, your Limburg party gets a wood-fired oven as its warm centrepiece and pizzas that keep circulating round the table.

Three landscapes, one oven

Haspengouw loam, Kempen sand or the banks of the Meuse: we adapt the set-up and the flow of the evening to the area where your party takes place.

Platters that keep moving

With Pizza à volonté we cut every pizza into slices, and those platters get passed along the way they do at a Limburg family party.

Room for everyone

A single oven keeps roughly 150 guests supplied. A bigger crowd on a farm or estate gets a second baking station next to the first.

How a party in Limburg unfolds

People in Limburg take their time over a party. A birthday in the garden often starts in the afternoon and drifts easily into the evening, with family who travelled from afar and neighbours dropping by for a moment. That calls for catering that isn’t squeezed into a single course. We open with aperitivo: antipasti, bruschetta and focaccia still warm from the wood-fired oven, while the last guests find their seats.

Only then does the oven really get going. Six to ten kinds of pizza follow one another, each cut into pieces and carried on platters that travel across the table. Anyone who wants to stand up for a moment can watch the pizzaiolo stretch the dough, top it and pull the pizza out of the fire shortly after. The children are usually first in line, noses pressed against the edge of the work counter.

With the Full experience we finish with dolci such as tiramisu and cannoli, and perhaps a limoncello for those who linger. Service typically fills two hours, and sometimes half an hour more. We agree in advance when the speeches, a cake or a present are coming, so the oven pauses at those moments and nobody misses a hot round.

Haspengouw, Kempen and Maasland

In the south of the province you celebrate on a square farmstead with an inner courtyard or among the fruit trees. The low, open landscape of Haspengouw gives long summer evenings with views to the horizon. The oven preferably stands in the courtyard or on a patch of hard surface, because loam soil turns soft and slippery under a tent after a downpour.

Further north, in the Kempen, many venues sit among pines and birches, with sandy tracks and villa gardens at the forest edge. In the Maasland the river and the border bring a mixed crowd together, often with Dutch friends or relatives among them. Everywhere we ask for the same thing: level ground for the tent, three by three or four by four metres, and an access route 2.5 metres across.

A menu for three generations

At a Limburg party you often find grandparents, parents and grandchildren at the same table. That is why we put the menu together with you: a few classics everyone knows, complemented by pizzas that are a bit more adventurous. Vegetarian options are always included. Vegan and gluten-free pizzas are made to order in a work area of their own, and an allergen list reaches you ahead of the day.

The dough is a Neapolitan sourdough left to rise for two to three days, with not a trace of commercial yeast. That makes it airy and easier to digest, even when the rounds keep coming. The ingredients come straight from Italy. If you want to stretch the evening, Aperol, Italian wines and limoncello round off the aperitif and the dessert.