How we make the perfect Neapolitan Margherita

- Hand made dough allowed to ferment between 24-48 hours.

- Home made San Marzano tomato sauce lightly seasoned with oregano, rock salt, black pepper & basil leaves🍅

- Mouthwatering Macroom buffalo mozzarella🐂

- Topped with a sprinkle of parmesan & a couple of basil leaves🧀

- Cooked to perfection in our wood fired oven at 450 degrees for 90 seconds🔥

A Neapolitan Margherita fresh out of the oven at Dalriada Festival 2019