Why 72 Hours Changes Everything

From the Kitchen

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Stories about dough, fire, ingredients, and the obsessive craft of Neapolitan pizza. Written by Marco and the team.

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Why 72 Hours Changes Everything
The Craft·5 min read

Why 72 Hours Changes Everything

On slow fermentation, wild yeast, and the patience that separates great dough from the rest.

Slow fermentation isn't a trend. It's the only way the dough makes sense — structurally, chemically, and in the mouth.

Marco De LucaMarch 12, 2024
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The Oven That Came by Sea
The Oven·6 min read

The Oven That Came by Sea

We had our oven hand-built by a third-generation fornaio in Caserta, Campania. It took three months. It arrived by lorry from Dover.

Marco De LucaJanuary 28, 2024
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Wine With Fire: A Pairing Guide
Drinks·4 min read

Wine With Fire: A Pairing Guide

The wines of Campania — Greco, Falanghina, Aglianico — are born from volcanic soil and sea wind. They were made for this food.

Elena RussoFebruary 14, 2024
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Spring Stagionale: Wild Garlic Season
Seasonal·3 min read

Spring Stagionale: Wild Garlic Season

For six weeks each spring, wild garlic takes over the Stagionale. Here's what goes into it, and why we wait all year for this pizza.

Marco De LucaApril 3, 2024
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New stories, when they matter.

We write when there is something worth saying — seasonal specials, new techniques, behind-the-scenes oven news. Not a newsletter in the traditional sense. More of a letter from the kitchen.