Sydney Street welcomes a new neighbour in the shape of Pizza Pilgrims, which launches this week!
Brothers James and Thom Elliot first came up with the idea for Pizza Pilgrims in 2011. Intent on leaving their day jobs to start a food business, but knowing next to nothing about pizza, the pair took a whistle-stop tour of the signature Italian dish – by sampling pizzas from one end of Italy to the other.
Beginning their journey in Reggio Di Calabria, they hired a three-wheeled Piaggio Ape van and hit the road – starting a journey that would take them from the tip of Italy’s boot in the south up to northern Turin. “We tasted hundreds of pizzas and learnt so much about the styles across the country, plus the toppings and ingredients that make them special,” says Thom. “We discovered nduja sausage in Calabria, learned how to milk a buffalo in Caserta and how to make parmesan in Reggio Emilia. But it was when we arrived in Naples, and first tasted a proper Neapolitan margherita in Da Michele, we knew this was the product we need to replicate. And we’ve been working hard at that ever since!”
Importing all their cheese, tomatoes and flour from Naples, Pizza Pilgrims works closely with suppliers to ensure all ingredients are of the utmost quality. When it comes to toppings, the pair respect Neapolitan tradition – while allowing for some innovation. “Our double pepperoni and spicy honey is a real fan favourite,” says Thom. “We also have a guest pizza each month – which could be a twist on a classic or a collab with a restaurant or supplier. Our Christmas special this year is a bit of a Pizza Pilgrims legend – mortadella and pistachio cream. Beats turkey any day!”
Pizza Pilgrims opens this month – follow @pizzapilgrims for updates.
