We Use the Right Flour
We use a special, secret blend of different Caputo flours that comes from Napoli. Rich in proteins, the flour goes through a longer maturation process that gives our dough a rich and unique, special taste that’s super-light and highly digestible.
We Care About The Dough
Our dough is left to rise for 48 hours, to reach the optimal point of maturation and leavening. Carefully spread out, it will have a combination of a wet, chewy base and a thick and fluffy crust, just as right by the Neapolitan school.
We Only Use the Best
We source excellent quality fresh produce from a network of suppliers who we trust. We buy our food at the right time of the year and when it’s tasting great from a mix of local producers and imports from premium trusted Italian suppliers.
A Word on Tomato Sauce
For red-based pizza, and to follow the Neapolitan Tradition to its finest detail we use the juiciest tomatoes from Campania. They’re stored in a tomato sauce instead of water to provide maximum flavour to our bases.
Mozzarella
When it comes to mozzarella, we only use the best: our Fior di Latte (literally flower of milk), is produced in Campania using exclusively whole cow’s milk, for the most rounded and juicy flavour.
You can eat Vegan at Bocca Bocca
We source the best vegetables from our networks of suppliers. All our pizzas can be made with the best vegan cheese on the market. Delicate and sophisticated – great flavour and no compromise on quality,
We Like to Drink Right
We’ve out together a fun, engaging wine-list that showcases the wines we truly love to drink ourselves. Signature cocktails from Clotilde Lataille speak to the Amalfi coast and our convivial Italian heritage.