Our story
A little piece of Naples on the Korenmarkt
Lucia moved from Naples to Ghent in 2006 with two suitcases and her grandmother's dough recipe. Three years later she opened a twelve-table trattoria. Today the tables are full every night, but the recipe hasn't changed.
Our flour and tomatoes come from Campania, our vegetables from farmers around Ghent. The dough rests for 48 hours, and the oven burns at 450°C.
— Lucia Esposito
48hdough resting time
450°wood-fired oven
17years in Ghent
