Caputo Flour

We’ve been working with Antimo and Caputo Flour Mill in Napoli for 10 years now and we’ve 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. With higher protein to support a longer fermentation, we’ve made a dough with 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 flours.

Latteria Sorrentina

A craft that’s been handed down from generation to generation.

The difference between this Fior di Latte and the one you can buy in your local deli is its distinct flavour that comes from its traditional lactic acid fermentation made from its own cultures. In addition, the cheese is a little drier and with the right consistency for Pizza Napoletana.

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.

Here at PP, we work with suppliers who do things the right way – by the planet and their people. 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 ways, they are working to be an equal opportunities employer, pay fair wages, and provide valued benefits.

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!

REGA

Nestled in Vesuvius's foothills, you’ll find San Marzano where the soils are incredibly fertile. San Marzano tomatoes are considered by many to be the best sauce tomatoes in the world with their thick flesh, few seeds, and thin skins. 

We buy our tomatoes from Rega where their farming is simple - but so is our sauce - tomatoes and salt! Rega have an uncompromising ethical commitment to clean, nutritious produce, made from fully traceable GMO-free ingredients of provenance, with no industrial additives, and using minimal heat processing.

Harvest London

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

Harvest 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. 

Our basil has never tasted better and is a staple on our pizzas!