Pizza was never part of the plan.
Marc Silvestre, Mingu, and Marc Alberich have known each other since arriving in Siargao Island many years ago. What started as friendship, shared meals, and long conversations slowly turned into the idea of building something together — something simple, honest, and meaningful.
None of us came from a pizza background. We had no previous experience with dough fermentation, wood ovens, or traditional Italian techniques. What we did share was a real love for pizza — eating it, traveling for it, studying it, and always searching for the perfect balance between dough, toppings, and flavor.
"Why not build something we genuinely enjoy?"
We wanted a challenge. Something that would push us outside our comfort zone and force us to learn from the ground up. Pizza became that challenge.
Starting from zero meant learning everything — flour selection, hydration, fermentation time, temperature control, and the behavior of dough in a tropical climate. There were long nights testing recipes, early mornings checking fermentation, and many failed attempts before we started getting it right.
As things started to take shape, we told ourselves that if we were going to do pizza, it had to be done properly. That meant investing in the right equipment from the start. So we brought in a professional pizza oven directly from Italy — because for us, doing it right was never optional.
Our Pizza Philosophy
From the beginning, we were clear about one thing: we didn't want a heavy pizza.
We wanted a pizza that feels light when you eat it. A dough that doesn't sit in your stomach. Generous toppings, but always balanced. Flavorful, but never excessive.
We chose slow fermentation, minimal yeast, and patience as our main ingredient. We let flour and water do what they naturally do — ferment slowly and develop depth of flavor over time.
Quality ingredients are essential to us. We use Caputo flour, known for its consistency and performance, and we work with premium toppings imported from Italy to stay true to the flavors that inspired us.
But our vision was never only about pizza. We wanted to create a place where people could gather around a table, share a good bottle of wine, enjoy burrata and antipasti, taste fresh pasta dishes, and experience a complete Italian restaurant — done our way.
Not strictly traditional, but guided by our own philosophy, experiences, style, and taste. Respectful of Italian roots, yet personal and honest in execution.
For us, this concept also reflects the spirit of Siargao — relaxed, open, and community-driven. A place where people come straight from the beach, where tables are shared, conversations last longer than expected, and food brings everyone together.
Simple ingredients. Slow fermentation. Premium products. Honest flavor.
For us, this is more than pizza.
It's a challenge we chose, a craft we continue to improve, and a story we're still writing every single day — together with our team, our guests, and this island we now call home.
