We use only the best ingredients, starting with the dough.  We use organic spring wheat flour and local CT-grown whole wheat from either Willow Valley Farm or Still River Farm.  Our dough recipe starts with a Biga starter, a pre-ferment that adds complexity similar to a sourdough (but not nearly as sour).  Cold fermentation adds great flavor, increased digestibility, and added nutrients.  This age-old method of making the dough produces a pizza crust that is chewy, with charred bubbles, and an excellent crispy crust.  Our sauce features Italian plum tomatoes grown in Italy's Parma region, and low-moisture whole milk mozzarella (the very best for the high heat of wood-fired pizzas!).  Our pizzas highlight our farm's own seasonal vegetables and the very best that other local producers have to offer, such as local CT-made fresh mozzarella and ricotta and RI-made cured meats. 

Just one bite and you will see there is nothing else like it here in Northeast CT!

Please note that you must be on our email list to order our pizza...we do not have "open hours" to the public.​

We typically publish/email the menu & link for pre-orders, 5 days in advance of our events, and they sell out quickly.

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Here are a few different seasonal pies that we just love.  

The Allium Rex-   A white pie with caramelized onion crema, roasted garlic, ricotta, shredded mozzarella, shaved Italian heirloom red onions, and finished with a touch of EVOO & scallion greens  (This is by far our most requested pie!)

The Italiko Red - A red pie with plum tomato sauce, our own Italiko red dandelion greens, local ricotta, shredded mozzarella, and local RI-made capicola.  Finished with a touch of fresh-grated aged Parm.    

The Delicata -  A white pie with caramelized onion crema, roasted garlic, kale, shredded mozzarella, and delicata squash.  Finished with EVOO and a touch of grated aged Pecorino Calabrese … **Add local RI-made capicola, or prosciutto by request 

Broccoli Bianco- A white pie with caramelized onion crema, ricotta, Sicilian Pecorino Bianco, shredded mozzarella, and roasted broccoli florets.  Finished with a touch of grated  aged Pecorino Calabrese … **Add local RI-made capicola, or prosciutto by request ​​​​​​

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