Fresh mozzarella, olive oil, and basil. Mozzarella is a soft, white cheese originally from southern Italy, with a delicate flavour, elastic texture, and mild milky taste. Traditionally made from water buffalo milk (mozzarella di bufala), it is also widely produced from cow’s milk (fior di latte).

Artichokes, with their tough and spiky exterior have a tender, nutty heart and delicately edible leaves when prepared. They are commonly steamed, boiled, or braised to bring out a subtle, earthy flavour.

Traditional open-fire cooking combines the intensity of direct flame with the steady heat of coals. Flames are ideal for quick searing, while coals provide consistent, radiant heat suited for roasting, smoking, or baking. Together, they create the foundation of rustic, fire-based cuisine.