Earn their crust
Dario Mulino and Fabio Donati enrolled in Slow Food's University of Gastronomic Sciences in 2005. Mulino spent three years and Donati five years absorbing the movement's principles.
Arriving in Hong Kong a year ago with the intention of making authentic Italian pizzas, they contacted the Great Food Hall in Pacific Place and, for the past two months, have been preparing Neapolitan-style pizzas in the Great Cafe.
They will shortly have a counter of their own at the venue to display the range under their Pizza Pala brand. According to Mulino, the pizzas are made with high-quality Italian ingredients and a focus on matured dough to produce a well-developed crust.
'It is a traditional product as you would find in Naples,' he says, adding that the company will also introduce what it claims to be the only authentic Roman-style pizza in Hong Kong.
'We use only Italian flour and Italian olive oil to make our dough,' he says.
'We aim to establish a company that will be able to offer high-quality takeaway pizzas in Hong Kong. We don't do international pizzas. We want to offer pizzas that are traditional in our country so people can enjoy them without having to be charged incredible sums of money in fancy Italian restaurants.'
That sounds good, clean and fair.