Can you place the oven so the view of the Leie stays clear?

Yes, that is precisely what we discuss beforehand. With photos or a short plan of the garden, we look for a place where the oven can stand outdoors, the tent is stable and guests keep seeing the water. We keep the work area itself compact and neat.

Do you also work for an intimate dinner with few guests?

Certainly. There is no minimum number of guests. A dinner for a small group gets the same oven and the same dough, but at a calmer pace. We tune the number of varieties to the company, so nothing goes to waste and every pizza gets attention.

What happens with the smoke from the wood-fired oven?

Smoke comes with a wood fire, so the oven always gets a place under open sky or under a canopy that is open at the sides. In the set-up we take the wind direction, the façade and the neighbours’ gardens into account. In rain we work with a party tent or canopy, in consultation with you.

How long before the party do you arrive?

Roughly 90 minutes before service begins, so the oven can reach temperature and the work area can be arranged. That way set-up goes calmly before guests arrive. Afterwards we clear everything away and take the waste with us, so your garden simply looks as usual the next morning.

Pizza catering by Prestigio in Sint-Martens-Latem

Pizza catering in Sint-Martens-Latem

Around 1900, painters flocked to Sint-Martens-Latem for the light on the Leie and the rural life. Pizza catering in that landscape calls for a party with the same attention to atmosphere, pace and detail.

A garden like a painting

Villa gardens on the Leie, old trees and views of the water: we position oven and tent so they complement the picture rather than disturb it.

Aperitivo in the evening light

Antipasti, bruschetta and focaccia baked in the wood-fired oven, plus an Aperol in the last of the sun: the finest hour of the day in the Leie region.

Discreet and polished

Set-up well before guests arrive and a tidy work area afterwards. Neighbours and garden notice nothing of the party once it is over.

The village of the Latem School

Sint-Martens-Latem gave its name to two generations of artists. First came the symbolists, among them George Minne, Valerius De Saedeleer and Gustave Van de Woestyne, who painted quiet farm life and the Leie. Then followed a group of expressionists including Constant Permeke, Gust De Smet and Frits Van den Berghe. Their village is today a residential municipality full of greenery.

More remains of that artistic history than names on a plaque. Many residents have an eye for design and atmosphere, and you can see it in their gardens: carefully laid out, with old trees, hedges and glimpses of the water. A party in such a garden calls for catering that fits in respectfully, with equipment that looks well kept.

That is why we discuss the set-up in detail beforehand. The wood-fired oven and the tent, four by four or three by three in a narrower garden, go on a level spot, preferably where guests can see the fire without the work area blocking the view of the Leie or the façade. Photos of the garden help us sketch that out together with you.

An evening in three movements

The first movement is the aperitivo. At the reception, small dishes of antipasti and bruschetta go round, together with focaccia still holding the heat of the wood-fired oven, with Aperol, Italian wine or something alcohol-free. By then the team has been busy for a while, because the oven must reach temperature before the first guest has a glass in hand.

Then follows Pizza à volonté, six to ten varieties in slices, brought round or collected at the oven. In the Full experience, the third movement closes with tiramisu, cannoli and limoncello. The whole thing takes around two hours, give or take thirty minutes, and a speech or a musical moment gets its own place in the running order.

A tailor-made menu for a discerning company

A party in Latem is often a dinner in everything but name. We therefore tune the menu to your guests: a few classics, complemented by pizzas in which one special Italian product takes centre stage. Vegetarian pizzas are included anyway, and anyone who lives vegan or gluten-free gets pizzas from a separated corner of the work area on request, with the allergen list ready beforehand.

The base remains the same Neapolitan sourdough, which is given a full two to three days with no commercial yeast. That gives an airy, light base that guests happily take another slice of. There is no minimum: a dinner for twelve friends works just as well as a garden party for a hundred. If the guest list goes over a hundred and fifty, a second baking station is set up as well.

Tuinfeest met Prestigio:TOP! Gezellige pizzatent, vriendelijke en correcte service. De aperitiefplanken zijn ***: veel beter dan gemiddeld, verse en lekkere kazen, charcuterie, olijven, foccacia... Ook verzorgde, kekkere antipasti. En…
— Michel B.View on Google

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