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Neapolitan pizza, adjusted for the table here. Baked over fruitwood in four places across Greater Jakarta.
The fire
Why we burn
fruitwood
Our ovens burn rambutan wood mixed with jackfruit. Fruitwood gives off a fuller, more fragrant smoke than ordinary firewood, and it settles into the edge of the crust as the pizza bakes. It’s the one ingredient you won’t find on the menu.
The table
Made for
the table here
Our pizza is Neapolitan at heart, with toppings adjusted for the people we cook for here. And the menu doesn’t stop at pizza: there’s pasta, salad, steak and gelato for whoever at the table isn’t in the mood for it.
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