Over the years Dominik and Mariusz have tirelessly experimented with these premium flours to arrive at the much loved Origano dough. Similarly some of these flours are used to make and bake daily, our house breads that accompany our renowned antipasto sharing platters, as well as our pastas and salads.
Freshness is at the heart of the Origano ethos. Needless to say locally sourcing our diverse array of Italian meats, cheeses, flours and oils is difficult. There we use a combination of local Italian importers to assure the authenticity and quality of our menu.