Focaccia, pizza al taglio and espresso — every day from our oven. Hand-made, slow-risen, Italian.
+200 happy customers
Il racconto
Six in the morning in Altamura. The mill has been running for hours.
We work with hard Senatore Cappelli wheat — a variety that almost disappeared in the ’70s, when speed mattered more than flavour. One farm in Puglia kept the seed. Every bag of flour travels 48 hours before it reaches our oven.
Altamura · grano tenero tipo 0
Pizza napoletana
Tall, pillowy crust kissed by the wood oven. Tomato, mortadella, Genovese basil pesto, grated Parmesan, fresh basil. 24-hour rise.
Focaccia ripiena
Our 450 g focaccia gourmet, sliced open and stuffed: mortadella, fior di latte, rocket, sun-dried tomatoes, drops of pesto. Warm from the oven, cut in two — to share, or not.
Pizza al taglio
Roman-style pizza, by the slice. 72-hour ferment, golden crust, fior di latte mozzarella and rotating toppings — today: Pachino tomatoes, basil, Taggiasca olives.
Le focacce
La bottega
A corner in The Hague that smells of fresh focaccia, salt and espresso — every day, from 08:00. Drop in for a slice, or linger a moment and watch the dough go into the oven.
The founder
I’m Gerardo.
I came to the Netherlands for a hospitality job. I missed two things: the smell of my nonna’s dough back in Puglia, and the slowness with which people there eat a slice of focaccia standing at the bar.
So I built an oven. One that runs at 300°C, with wood. I called a miller in Altamura, a farmer in Salento for the olive oil, and opened a bakery on Stevinstraat.
Every morning at 04:30 I do what my nonna did. The dough tells me when it’s ready.
See you soon,
A morning at the bakery
Opening hours
Order for pickup
Order before 11:00 for lunch, or drop us a WhatsApp for something custom. We’ll have it ready for you, warm.
