Caputo Flour

We’ve been working with Antimo for 10 years now and decided to make the Matrix style choice to switch from Caputo Blue to Caputo Red! 

In June 2023, we went to see Antimo to talk about moving over from the blue flour to their red blend and what that means for the quality and texture of our pizza. Caputo red is the best in the game, with higher protein to support a longer fermentation and gives the dough even more flavour. 

They’ve recently committed themselves to the Grano Nostrum project - increasing the traceability and quality of the raw materials used to make Caputo flour. 

Latteria Sorrentina

The difference between this Fior di Latte and the one you can buy in your local deli is its distinct flavour that comes from the traditional lactic acid fermentation which protects this cheeses’ natural cultures. Their craft that’s been handed down from generation to generation because you know what they say – if it ain’t broke...
 

Their cheese is a little drier than other brands and retains the perfect consistency for pizza making. 

ILauri

For a few years now we've been sourcing vino from two very talented Italian families: The Redmont-Di Tonno’s in Abruzzo & The Bonotto’s in Treviso. 

On a recent visit, we were happy to see the widespread use of regenerative practices from reducing soil inputs, capturing and re-using water, using 100% renewable electricity and reducing the weight of their glass bottles. 

In addition to their sustainable practices, they’re working to be an equal opportunities employer, pay fair wages, and provide valued benefits. 

We love that Abruzzo is such an incredible and relatively undiscovered part of Italy. Miles of beaches, incredible mountain ranges and some of the best food and wine in the country! 

Solania San Marzano Tomatoes

Solania are producers of the finest San Marzano tomatoes from Campania. 

The founder Giuseppe is quite the character (always has a massive cigar hanging out the side of his mouth) and set up the family business in 1993 after a life in farming to specialise only in San Marzano tomatoes. In our humble opinion, they are the best tomatoes for pizza due to their sweet juicy flesh and delicate skins. When they arrive in our pizzerias, all we do is crush them by hand and add sea salt to make our signature pizza sauce. 

We got the chance to visit the tomato fields last year and it was incredible. Rows upon rows of tomatoes lead down to Mount Vesuvius and the Bay of Napoli - it’s truly something special.  

Harvest London

Our basil is grown using vertical farming, reducing our environmental impact and creating a better-tasting product in return.  

They farm in a controlled environment, providing crops with the exact mix of light, water, nutrients and humidity that they need to thrive. This allows them to grow produce, year-round at a volume that isn’t possible in fields, with no pesticides, reducing waste at every step. Win, win! 

Our basil has never tasted better and is a staple on our pizza. 

Pococello

Back in 2011, Thom and James  met Salvatore. He’s a 3rd generation lemon farmer from Amalfi and has become a great friend in the 14 years we’ve known him! 

In 2014 we decided to go into business together to create an incredible limoncello that we called Pococello. For a very brief moment you could find a bottle of Pococello in every great cocktail bar in London before we realised that we were not cut out for the booze trade and should stick to pizzas! We still produce Pococello with Salvatore but it’ is now exclusively made for Pizza Pilgrims. 

To finish a meal with an ice cold shot of Salvatore’s limoncello is like taking a 10-minute trip to Amalfi.