Mediterranean Foods Warehouse

04/08/2026

29/07/2026

A few snaps from the Auckland The Food Show last week.

The team brought along some of our favourite Mediterranean products for everyone to taste, chat about, and discover.

A big thank you to everyone who stopped by our stand. It was great to meet so many fellow food (and wine!) lovers. See you at the next one!

21/07/2026

GIVEAWAY! We’re coming New Plymouth 🙌

We had such a great time in Hawke’s Bay that we’re doing it all again at the WomensLifestyleExpoNZ in New Plymouth on 1–2 August.

To enter:
• Like this post
• Tag a friend you’d bring along
• Follow Mediterranean Foods Warehouse

Here’s what you could WIN:
• 2x tickets to the New Plymouth WomensLifestyleExpoNZ 
• 250ml De Nigris Dark Cherry Balsamic Vinegar
• 250ml De Nigris Black Truffle Sweet Vinegar
• 500ml De Nigris Balsamic Glaze

We’ll be showcasing all of the best Mediterranean foods and flavours, so if you’re planning on coming along, we’d love to see you.

Winner will be drawn and notified in the comments on Friday, 31 July.

Good luck, and we’ll see you in New Plymouth. 🇮🇹🫒🥓🧀🍝

16/07/2026

The second-best Pizza Contemporanea in the world... is being served in Queenstown!

A huge shout out to Ioni from B**a Pizza, who recently took 2nd place in the Pizza Contemporanea category at the Caputo - Il Mulino di Napoli Cup in Naples. What an incredible achievement.

We first met Ioni when he won the Pizza Contemporanea category at the first Caputo Cup New Zealand that we hosted last year, earning his place to compete on the world stage.

Now, you can taste his award-winning pizza for yourself.

📍 Yum Hub, 65 Shotover Street, Queenstown

If you’re passing through or already local, B**a Pizza is well worth a visit. 🇮🇹🍕

14/07/2026

Now that’s a pizza oven. 🔥

This .official oven is on its way to Vanuatu, ready to turn out incredible pizzas.

If you’re looking to upgrade your pizzeria, restaurant, or foodservice operation, we can source Alfa Forni ovens direct from Italy. Get in touch to find the right one for your space.

09/07/2026

Quality mozzarella makes all the difference! 🧀🇮🇹

Bright white, creamy, and ready for everything from a traditional Caprese salad to an authentic Italian pizza.

We ship our mozzarella logs frozen for freshness, and once defrosted they’ll keep for up to 60 days in the fridge.

01/07/2026

A few snaps from the Hawke’s Bay WomensLifestyleExpoNZ over the weekend. Thanks to everyone who stopped by for a chat and to learn a little more about what we do and what we sell. 🇮🇹

Next stop is the Auckland Food Show from 23–26 July, followed by the Women’s Lifestyle Expo in New Plymouth on 1–2 August.

If you’re heading along to either event, come and say hello - we’d love to see you!

25/06/2026

Part 5: Cooking the Pizza Contemporanea 🔥🍕

The oven is 400°C, and the pizza cooks in about 100-110 seconds.

Keep a close eye on it the whole time, rotating it regularly to ensure an even cook and that no side gets too much colour.

Once it’s out of the oven, we finish it with something special: Villani Prosciutto Crudo al Tartufo (Truffle). Fragrant, delicate, and packed with flavour, it’s added right at the end so the warmth of the pizza gently brings it to life.

And that’s Pizza Contemporanea! Bellissimo 🤌

25/06/2026

Part 4: Let’s make the sauce and toppings for our Pizza Contemporanea 🍕

The sauce? Simple. San Marzano tomatoes, olive oil, salt, and fresh basil.

Then it’s onto the mozzarella. Gino’s tip for high-heat ovens: cut it into thicker, artisanal strips - known as the Napoli Cut. This helps the cheese melt beautifully without releasing too much moisture during cooking.

Next up, Davide fires up the oven and cooks the Pizza Contemporanea to perfection 🔥

25/06/2026

Part 3: Shaping the Pizza Contemporanea 🍕

After mixing the dough for around 15 minutes, it’s time to add the salt. We use 25g of salt per kilo of flour - so for this batch, that’s 50g. The dough sits at 70% hydration, giving it that beautifully light, airy texture.

Now for the fun part - shaping the pizza balls. Davide shares two simple techniques that you can try at home.

Once they’re rolled, leave them to prove at room temperature for 4-6 hours. Around 4 hours if it’s a warm day, or closer to 6 hours if it’s cooler.

Next up: sauce, toppings, and firing up the pizza oven.