The Pesto Kitchen Story
Respecting the Dough.
Founded in 2022 by Chef Csaba Simo, Pesto Kitchen has been making waves in the artisan food scene from our home at Elmgrove Farm. We take pride in our traditional Neapolitan methods.
We allow our dough to rest for 48 hours, ensuring a slow fermentation process that creates a light, digestible, and delicious base. Baked at high temperatures, every pizza achieves that signature charred crust and dynamic flavour.
Artisan Baking
Authentic high-temperature baking for the perfect blistered crust.
Local Ingredients
Premium Irish charcuterie and Kilnamartyra Buffalo Mozzarella.
