Ingredients with a pedigree: what's behind our pizzas

An artisan pizza starts with the dough, but it's what goes on top that really defines it. At L'Antiga Sastreria we don't choose our ingredients at random: each one has an origin and a reason for being there.

From here: Cal Rovira

The butifarra esparracada (crumbled Catalan sausage) from Cal Rovira is a local product, made with traditional craftsmanship. We use it in the Barretina, together with escalivada (Catalan roasted vegetables), gorgonzola, anchovies, allioli and romesco. The sobrassada (cured spreadable sausage) on our Sobrassada pizza, with honey and oregano, also comes from Cal Rovira.

From France: Maison Lafitte confit duck

Maison Lafitte is a family firm founded in 1920 in Montaut, in the Landes, specialising in foie gras and duck confit from south-west France. Their confit duck is the star of our Ànec confitat, with a fresh cream base, mini pomodorini tomatoes and passion fruit sauce.

From Italy: the cheeses

• Mozzarella: the base of almost all our pizzas, for the way it melts and its balance.
• Gorgonzola DOP: a cheese with Protected Designation of Origin. You'll find it in the Gorgonzola & Pera and in the Barretina.
• Italian provolone: intense and carefully aged. It's the base of our provolone fondant with white truffle oil.
• Mascarpone: softens the stronger flavours in L'Estrella and in the black truffle pizza.
• Burratina: a creamy heart and freshness, in the Amanida Caprese.
• Fiorucci salame piccante: spiced, with a touch of heat.

And the dough

All of this sits on our own dough, made in-house with technique and patience, aiming for a light texture and great flavour.

Want to see them all? Here's the full menu with prices.