FIRE & STONE
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Where did the passion for food come from?

(Both Alex & Matt [Pictured]) - It’s in the blood! Growing up, we would always have meals at our grandparents' place. We also come from an Italian family, so it’s obvious that we loved making our food and playing around with the ingredients.

What’s the best memory of food that you’ve had... at your Nonna’s (for example)?

Alex: I guess, being in the shed at my grandparents’ place, we had fire ovens with stove tops. Every Sunday, we’d have lunch there, together, as a family. I remember one particular time when it was raining and freezing. We were all sitting in the shed with a bit of light and we had this freshly cooked pasta, pizza, and bread. It was the best meal of my life.

You earlier mentioned that “food is in your blood” - can you tell me more about what this means?

Matt: When I was a kid, I remember I used to help with making Calabrese sauce. We’d make it together, as a family, in the backyard. Being a 1st born grandson, it was a huge privilege to be able to put the cap on the bottle after boiling the tomatoes, running them through the machine for mixing, and seasoning them. After bottling, we’d help with cooking the sauce in a drum that had been fired up. This would seal and preserve the sauce for later use. It was a fun event, where we grew up appreciating and loving the food made by our family members for each other.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is the one meal that you would recommend to someone who has never been to Fire & Stone before?

It really depends on whether you’re more into tradition or gourmet.

For example, if you’re more of a traditionalist, then I’d highly recommend the Original pizza, which is a modern-day version of the classic - Margherita pizza. As a general rule, we don’t aim to replicate what’s already out there, but rather we try to create our own interpretation of the dishes and provide something that’s original.

Whereas if you’re more into experimenting with flavours and gourmet style food, then I’d recommend the Crackling Hearts, which comes with sauce, cheese, semi-sundried tomatoes, pancetta, baby spinach, artichoke hearts, and bocconcini.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you guys ever gone back to Italy to eat their pizzas?

(Alex): I went in ‘98 and all I can remember is that I thoroughly enjoyed having the pizzas there during that time, irrespective of what they were or what was on them. It was seriously the biggest thing to go and have pizza in Italy. However, now that we have set up Fire & Stone and have established our own business, we’re starting to do things similar with our own spin and so I feel like our pizzas are on par with what Italians have as their pizza back home.

 

 

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