General info

When our founders visited Naples in 1999, no-one, not even the renowned Neopolitan chef Raffaele Esposito, could have predicted the impact of the dish that they prepared and presented. A soft, floury dough base covered in a rich tomato sauce, topped with mozzarella and baked in a stone oven finished with a garnish of hand-picked fresh basil. The city of London royally approved and, pronto, Firezza as we know it was born.