Crust is all about Italian tradition, but Irish in flavour!!! Authentic Italian pizza is Chef/Owner Richard Whitty's thing. After completing his training in Ballymaloe, he travelled to Italy to learn the true art form of making pizza with the Associazione Verace Pizza Napoletana in the heart of Naples. At Crust, the big red wood-fired pizza oven is the focal point in the brick-walled back room, where it is used with tangible pride by Richard and his team of chefs. Fresh dough is made daily and rested for 48hrs to make the most delicious Neapolitan pizzas. The focus of the toppings is on Irish artisanal products like Toonsbridge Fior di Latte, Gubbeen Chorizo & Salami, Ardsallagh Goats Cheese, and Coolea Farmhouse Cheese, for that Irish flavour.
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