Is pizza catering suitable for a dinner with twenty guests?

Yes, there is no minimum. With a small company the pizzaiolo can give extra attention to each round, and the pizzas are served almost like courses. We put the menu together to measure, wines and dolci included.

Our estate has a gate with a code. How do you handle that?

Give us the code beforehand or a contact person who will let us in, and tell us where we can park without bothering your guests. We also look together at the route to the oven’s spot, so we can start setting up straight away on the day.

Can you also take care of the wines?

Yes, Italian wines, Aperol and limoncello are part of our drinks offer. We match them to the rounds and to your guests. If you have your own wine cellar you’d like to pour from, we are happy to adapt.

What if the evening is cool or wet?

A wood-fired oven gives warmth, and you notice it on a cool evening. In the rain we arrange, in consultation, a party tent or an open canopy by the oven, so your guests stay dry. The dinner itself can also go ahead indoors while we bake outside.

Pizza catering by Prestigio in Sint-Job-in-’t-Goor

Pizza catering in Sint-Job-in-’t-Goor

Sint-Job-in-’t-Goor is a village of long tree-lined drives and country houses behind tall hedges. Our pizza catering fits there for a dinner in a small circle, with twenty or forty guests, a wood-fired oven on the lawn and a pace without haste.

Small circle, close attention

At an intimate dinner the pizzaiolo bakes almost to order. Guests see their pizza take shape and are handed it warm, slice by slice.

Wine with every round

We match the Italian wines to the rounds: something crisp with the aperitivo, a sturdier red with the pizzas with salumi, limoncello to finish.

Discreetly present

Our team works in the background, in a spot you choose yourself. Afterwards there is no trace of our set-up on your lawn.

Behind the drive

Sint-Job, as everyone calls it, belongs to Brecht but has an atmosphere all its own. Along the Dessel–Schoten canal and among the woods lie country houses at the end of long drives, horse paddocks and estates of which you see little from the road. Parties here rarely happen on a square; they take place behind the hedge, on your own lawn.

That also shapes the character of a party. In Sint-Job hosts often choose a smaller company: friends from long ago, a birthday with the closest family, a business dinner with a few contacts. A wood-fired oven on the lawn gives such an evening something relaxed without it becoming casual. The fire and the craft do the rest.

A dinner in a small circle

With twenty to forty guests an evening runs differently from a big party. We begin on the terrace with a glass of prosecco or Aperol, focaccia that is still crisp and a board of antipasti. Nobody has to get up or go looking: we bring it round. If you like, walk over to the oven and see how the dough is stretched and topped in a matter of seconds.

Pizzas come at a gentle rhythm, one flavour at a time, shared across the table. That makes it almost a menu in courses: first a classic margherita, then something with seasonal vegetables, then a version with Italian salumi or mortadella with pistachio. To finish, tiramisu and cannoli, with a limoncello straight from the cool box.

Arrangements on a private estate

A country house on a long drive often has a gate with a code or a barrier, and guests who park their cars along the drive. We agree beforehand how we get in and where our vehicle can stay without being in the way. For the tent we choose a flat spot, three by three is enough for a small company, with an access of roughly two and a half metres.

We fire up the oven outside, with plenty of distance from old trees and hedges. We arrive about ninety minutes ahead of the aperitif, so the first guests already see smoke rising as they drive up the drive. After the last dolci we pack up, take the waste with us and leave the lawn as it was.