We use mostly natural and organic ingredients which are free of additives, sweeteners, colorings, and preservatives. These ingredients ensure that our food is wholesome, nutritious and great tasting.

Our organic meats come from Beretta Farms located in King City, just north of Toronto.

Our tomato sauces are made from non-GMO fresh packed, vine-ripened tomatoes with no processing or re-manufacturing.

Most of our cheese is rennet free and the organic mozzarella contains no cellulose or natamycin.

Our organic lactose free rice cheese and vegan soy cheese offer variety and goodness for all dietary restrictions.

Our organic spelt and wholewheat pizzas are made with a sourdough starter and do not contain any commercial yeast.

Our wholewheat pizza has flax and sprouted wheat and rye.

The Gluten Free Rice Flour Pizzas are amongst the finest in their class.

Our pesto is made of fragrant purple Thai basil and has no dairy or nuts.

We can accommodate various dietary restrictions. In case you need any further clarifications you may call us or email us and we will gladly assist you.

Our belief is that *nothing artificial* should be added to our lives. We live this belief everyday. From our ingredients, processes and people you will receive a genuine sense of caring.

Given below are a few terms that you may seen or heard recently and wanted to know what they mean. They have been compiled from various sources and we owe our gratitude to those persons who toil on our behalf, searching and researching our food and its impact.

Spelt

Not to be confused with oats or wheat, spelt is a member of the same grain family but is an entirely different species. It is one of the original seven grains mentioned in the Bible. This 9000 year old grain originated in the Fertile Crescent and over the centuries found its way throughout Europe where it remained a very popular grain for hundreds of years. To Germans it is their beloved "Dinkel" and is now found in a wide variety of foods and beverages from bread to beer. To Italians it is called "Farro" and is found in gourmet soups, pizza crusts, breads and cakes.

Spelt's uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body's immune system. It is also a superb fiber resource and has large amounts of B-complex vitamins. Total protein content is from 10 to 25% greater than the common varieties of commercial wheat

Gluten

Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.

Nitrites

Sodium nitrite is used for the curing of meat because it prevents bacterial growth and, in a reaction with the meat's myoglobin, gives the product a desirable dark red color. Because of the toxicity of nitrite (lethal dose of nitrite for humans is about 22 mg per kg body weight), the maximum allowed nitrite concentration in meat products is 200 ppm. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming nitrosamines, which are known carcinogens.

 Sourdough

Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. Sourdough bread has a distinctive taste, due mainly to the lactic acid and acetic acid produced by the lactobacilli.

 Organic

Organic food is food produced according to organic standards, which means crops grown without the use of conventional pesticides, as well as artificial fertilizers or sewage sludge, animals reared without the routine use of antibiotics and without the use of growth hormones and food processed without ionizing radiation and without the use of a wide range of food additives. It is produced on all levels without the use of genetically modified organisms.

Anti-Oxidant

An antioxidant is a chemical that reduces the rate of particular oxidation reactions in a specific context, where oxidation reactions are chemical reactions that involve the transfer of electrons from a substance to an oxidising agent

Glycemic Index

The glycemic index (GI) is the measurement of the effect a food has on your blood sugar levels. It ranks foods on a scale from 0 to 100, depending on the extent to which they raise blood sugar levels after eating. A slice of white bread has a ranking of 100 and other foods are ranked in relation to white bread. The GI is about carbohydrates, since fat and protein don't cause your blood sugar to rise by much.

Foods with a high GI release glucose into the bloodstream rapidly, causing blood sugar levels to rise quickly, whereas foods with a low GI release glucose more regularly over several hours, keeping blood sugar levels relatively steady

 Trans Fats

Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated).

Trans fats occur naturally, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today, however, are industrially created through partial hydrogenation of plant oils and animal fats — a chemical process developed in the early 1900s and first commercialized as Crisco in 1908. Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be worse than those occurring naturally.

Trans fats are increasingly being linked to chronic health conditions and are tightly regulated in a few countries, are mandatory on product labels in many others, and are the central issue in several ongoing lawsuits. Many companies are voluntarily removing trans fats from their products, or establishing trans-free product lines.

Chemically, trans fats are made of the same building blocks as non-trans fats, but have a different shape. In trans fat molecules, the double bonds between carbon atoms (characteristic of all unsaturated fats) are in the trans rather than the cis configuration, resulting in a more straight rather than a kinked shape. As a result, trans fats are less fluid and have a higher melting point than the equivalent cis fats.

 Please let us know if you find any intersting facts about the food we consume.

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