Two countries, one recipe.
Alan Balsamini grew up between the Yorkshire Dales and his godfather Pepe's Italian kitchen. Pepe taught him every recipe by hand — the dough hydration, the tomato choice, the way the dough should sound when it's ready.
Today, those recipes live on Settle's high street. The same San Marzano tomatoes Pepe used. The same '00' flour. The same patience.
The difference is fifty years of practice."