História
CHEF HUGO MARTIN:
PASSIONATE CREATIVITY
FROM PARIS TO BROOKLYN
Começamos a testar a fermentação lenta no início de 2015, dando início a produção das primeiras pizzas com farinha tipo 00.
As matérias primas, como a farinha Molino Caputo e o molho de tomate pelado CIAO, vinham diretamente da Itália.
As pizzas eram produzidas artesanalmente e vendidas para vizinhos e amigos.
A ideia de comercializar as bolas de massas vieram depois, quando o mercado de pizza local começou a exigir uma pizza diferenciada, mais leve, com menos uso de aditivos químicos em sua produção. Junto a isso, percebia-se que as pessoas estavam dispostas a fabricar sua própria pizza em casa, porém com certa dificuldade para confeccionar a massa.
OUR FOOD PHILOSOPHY
ALWAYS FRESH
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ON SEASON
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COMMUNITY FRIENDLY
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