Hand-stretched, authentic Neapolitan. Thursdays and Fridays, around Bel-Air and Salcedo. One box a night leaves here painted. You don't get to choose which.
This week
Loading the count…
Tonight
Twelve inch. Two on the board, changed most days.
Where and when
Who are you?
We hold it for three hours. Send the GCash and it's yours. No cash on the night.
Six minutes
Type 00 milled flour, tomatoes and extra virgin olive oil from Italy. Fresh mozzarella and dairy from Europe. Cured meats in the Australian style. The dough is made days ahead and left alone.
Twelve inch, stretched by hand, never rolled. Six minutes in, out, cut, boxed.
The crust is the whole point. Thin in the middle, open and blistered at the edge.
The same hands
One is paint. He had just started painting.
One is flour. The first dough he ever made, the week before we opened a stall.
He stretches the dough. He painted the box. Same patience either way.
Where it started
A stall in a bazaar at a Pobla night market in Makati, September 2024. It lasted a month. We learned the trade.
That Christmas, a pop-up from the house in Pangasinan. Twenty-seven in a day, all by hand. That one worked.
Last year, time in the Moretti Forni lab in BGC with Nicola Roberti, who flew in to teach. We took notes. Kept in touch.
Every order since has been gravy. That's Italian for red sauce.
The box
One lid a night gets painted and signed. It goes to whoever it goes to.
The other thing he does
The oven has an off switch. The brush doesn't.
The canvases are the real work, and they hang in homes around Manila and Sydney.
Originals and Commissions.
reydenpaints.com