Pizza catering in Flemish Brabant
At a glance
One ritual, four landscapes
Whether you are celebrating among the vineyards of the Hageland or in a villa garden on the edge of Brussels, the evening always builds in the same warm way around the fire.
Rounds made for sharing
Pizza à volonté is served in slices, six to ten varieties one after another, so guests taste, talk and decide for themselves when to take another piece.
Suited to every table
Every round includes vegetarian pizzas. Anyone who eats vegan or gluten-free gets a separate preparation on request, and the allergen list is ready beforehand.
From Pajottenland to Hageland: where Flemish Brabant celebrates
West of Brussels the fields of the Pajottenland roll open, dotted with courtyard farms whose inner yards almost invite a party. To the east lies the Hageland, where hills, orchards and vineyard slopes form the backdrop for summer weddings. In between, the Dijleland and the Voer valley draw a green line to the south, with country houses and castle estates that have been welcoming guests for centuries.
Around Leuven and in the Flemish periphery of the capital, the province takes on a different face. Company campuses, international schools and villa neighbourhoods stand side by side, and the crowd is often mixed: colleagues from several countries, families who have just moved in, students with their parents on graduation day. Every region calls for its own tone, but the wood-fired oven stays the focal point that everyone drifts towards sooner or later.
An evening in Flemish Brabant, round by round
By the time the first guests walk in, focaccia is already coming out of the oven and bruschetta and antipasti are going round. That aperitivo gives you time to greet everyone without anyone standing there empty-handed. If they like, guests wander over to the oven with a glass of Aperol or Italian wine to watch the dough puff up above the flames.
Then the pizza arrives in rounds. Mathieu and the team bake one variety at a time, cut it into slices and bring it to the tables or standing tables. The buffet never runs empty and nobody has to queue. If you want to fit in a speech or an opening dance, we simply slow the oven down for a moment and pick the pace back up afterwards.
The Full experience closes with dolci: tiramisu, cannoli and a limoncello for anyone who is not ready for the evening to end. All in all, the service runs for about 150 minutes, enough for a proper dinner without the night dragging on. At a farm party in the Hageland, that limoncello often follows guests onto the dance floor in the barn, while the fire in the oven slowly dies down.
Practicalities: from castle garden to farmyard
Our baking area measures three metres square, or four for the bigger parties, and needs level ground in the open air or under a roof with no walls, so the smoke can escape. On a farm we usually choose the paved yard; in a castle garden we agree with the estate manager on the spot that is least conspicuous yet still reachable. For deliveries, two and a half metres of clear width is enough.
We are on site ninety minutes before your first guests arrive, bringing the fire up to temperature. After the last pizza we clear our workspace completely and take the waste with us. A large garden party or staff party of well over 150 people gets a second baking station, and the pace holds up.
Leuk concept. Correct en discreet koppel, alles is volgens afspraak verlopen.
Zowel hapjes, pizza’s en desserts waren heel lekker. Alles vers bereid en dat proef je.
Wij konden genieten, Prestigio zorgde voor de rest.
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