The key ingredients that make a traditional,
Neapolitan pizza:
Antico Molino
Caputo
(00) Flour
We use Caputo 00 Pizzeria flour. Antico Molino Caputo has been milling flour for over three generations at their facility outside of Naples, Italy. They create several different types of flour. Doppio Zero or 00 is a very light, soft flour. It is used by the best pizzerias in the world!
Tomato Sauce
We use Italian plum tomatoes and sea salt. That's it.
Mozzarella di Bufala
Mozzarella di Bufala is a fresh product, full of live lactic ferments, nutritious and highly digestive. Rich in calcium, high in protein, vitamin and mineral salt content with lactic flora substances, it is very nutritional.
We are members of the
Island Chef's Collaborative
The world's first true pizzeria, Antica Pizzeria Port'Alba, opened in Naples in 1830 and continues to operate today. The traditional pizzeria of the 1800’s included a large brick oven, a marble counter where the crust was prepared and a shelf lined with ingredients. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer's eyes. The contemporary Neapolitan pizza is prepared in the same way it was over 200 year ago. With a commitment to high quality ingredients and the same age old techniques, the unique flavour of brick-oven pizzas is unmatched.
The bread, the tomato and the cheese, along with a sprinkling of basil, found their calling in 1871 when a restaurateur, Raffaele Esposito, had the idea of combining them in honour of Princess Margherita of Savoy. The tomatoes, mozzarella, and basil duplicated the colors of the flag of the recently unified Italian state. Pizza alla Margherita, the direct ancestor of the modern pizza, was brought to North America by Italian immigrants in the late 19th century.
More About Fairburn Farm Water Buffalo
It was passion for pure, healthy food raised from animals that thrive on local vegetation that prompted Fairburn Farm to pursue farming water buffalo. The temperate climate of the Cowichan Valley, the lush grass and vegetation at Fairburn Farm together with contented buffalo guarantees superior milk.
About Water Buffalo Milk
Compared with cow’s milk, water buffalo milk is pure white, smoother, thicker and tastier. It contains less water and more solids. A composition analysis shows that water buffalo milk has 58% more calcium, 40% more protein and 43% less cholesterol than cow’s milk.
Water buffalo are a different animal than North American buffalo which are actually bison. Originally from Asia, water buffalo have been with humans since pre-historic times. These real differences can be enjoyed and savoured when tasting Natural Pastures Mozzarella di Bufala.