Pizza

Our oven follows the Italian tradition and burns nothing but natural wood: locally sourced acacia and mango, properly seasoned, which is what gives a clean, consistent and intense heat.

The oven runs at around 400°C. At that temperature a pizza cooks in a matter of minutes, which preserves the character of the dough and creates the aroma, the texture and the flavour that only a real wood fire produces.

For us the fire is not a cooking method. It is part of the pizza itself.

Our pizza starts with a personal blend of Italian flours, combining Caputo and 5 Stagioni.

We use only a very small quantity of fresh brewer’s yeast, which gives the dough a long fermentation at a controlled temperature. That long, slow rise is what develops its character, its aroma and its digestibility, and it is what builds the structure we want in every pizza.

The style is a contemporary reading of Neapolitan pizza: a generous raised rim, light and fragrant, delicately crisp outside and soft and airy within, opened on a light layer of fine semolina that gives the base its delicate crunch.

More than thirty pizzas, each built on ingredients brought in directly from Italy.

Soresina Fior di Latte mozzarella. San Marzano tomatoes. Cured meats and sausages, and San Giacomo Prosciutto di Parma, aged twenty-four months.

Every essential ingredient is chosen for its provenance, then carried to Koh Samui.

The same craft goes into everything that leaves the kitchen.

Our bread and our focaccia are baked in a Moretti Forni, chosen for its precision and its consistency.

Control over every stage of the bake gives us the balance of texture, aroma and flavour we are after.

Tradition, supported by precision.