Roccella's 'wholegrain' pizza bases, crafted with ancient grains like Timilia, offer a unique culinary experience. Learn about the history and nutritional benefits of ancient grains while enjoying the flavours of Sicilian tradition.

Join Ciccio, the passionate pizza aficionado, as he takes you on an journey through the diverse flavours of Italy with Pizza al Taglio. Growing up in his father's restaurants in Italy, Ciccio's obsession with pizza spans two decades, and he can talk endlessly about the Napoletana and Florentine focaccia. At Roccella, he's curated a menu that celebrates the finest pizza styles and flavors from Italy, including Pizza in Pala, Pizza in Teglia, Pizza Padellino, and Pizza Tonda Romana. But the adventure doesn't end there – try their four delightful doughs: Sourdough, Ancient Grain, Charcoal, and Gluten-Free, all crafted with love.

Does the classic stereotype hold true – do Italians really detest pineapple on pizza? Dive into an exploration that challenges this common belief, uncovers unexpected attitudes, and embraces culinary innovation with our signature Smokey Ananas Pizza.

A basic pizza dough recipe to have you up and cooking your very own Napolitana style pizzas in the comfort of your own home!

Francesco’s sourdough starter recipe along with tips and tricks about how to keep it alive.