Mediterranean Foods Warehouse

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19/06/2026

Part 1: The Preferment 🍕

Every great Pizza Contemporanea starts long before it hits the oven.

In this first step, Davide combines:
• 1kg Caputo Nuvola Flour
• 3g dry yeast
• 500ml water

Simple ingredients, but the foundation of the light, airy crust that Pizza Contemporanea is famous for.

Follow along as we continue the process in the next instalment of the series. 🇮🇹

19/06/2026

Over the next few weeks, we’ll be sharing the process behind one of the world’s most popular pizza styles with - a world-renowned, award-winning pizzaiolo and long-time ambassador.

From dough preparation and fermentation through to stretching, topping, and baking, Davide will walk us through the techniques he’s spent years perfecting.

If you’ve ever wanted to learn what goes into a great Pizza Contemporanea, follow along.

And if you’re yet to try Caputo Flour, the flour trusted by pizzaioli around the world, get in touch. We’re proud to bring it to New Zealand. 🇮🇹

GIVEAWAY!We’re heading to the Hawke’s Bay Women’s Lifestyle Expo on 27-28 June, and we’ve got a little giveaway to celeb...
16/06/2026

GIVEAWAY!

We’re heading to the Hawke’s Bay Women’s Lifestyle Expo on 27-28 June, and we’ve got a little giveaway to celebrate.

One lucky winner will receive:

• 2x tickets to the Expo
• 250ml De Nigris Dark Cherry Balsamic Vinegar
• 250ml De Nigris Black Truffle Sweet Vinegar
• 500ml De Nigris Balsamic Glaze

We’ll be showcasing some exciting additions to the De Nigris range at the expo, along with plenty more mediterranean goodies, so if you’re planning on attending, come and say hello.

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

Winner drawn on Thursday, 25th June.

Good luck, and we’ll see you in Napier. 🫒🧀🇮🇹

WomensLifestyleExpoNZ

Congratulations to Ionatan Dmoch from B**a on an incredible achievement today - 2nd place at the Pizza World Cup in Napl...
11/06/2026

Congratulations to Ionatan Dmoch from B**a on an incredible achievement today - 2nd place at the Pizza World Cup in Naples in the Pizza Contemporanea category! 🇮🇹🍕

Last July, Ionatan won the Pizza Contemporanea category at the first-ever Caputo - Il Mulino di Napoli Cup New Zealand, hosted by Mediterranean Foods Warehouse, earning his place to compete on the world stage today.

To see him now standing on the podium in Naples is something we’re incredibly proud of.

A huge congratulations also to Enrico Sergas from Ms White and
Rocco Pezzullo from Napoli Contemporanea, who joined Ionatan in representing New Zealand as part of the Trofeo Delle Nazioni team.

To all three of you - thank you for representing New Zealand with such skill, passion, and professionalism. You’ve done us proud! 💙

Caputo - Il Mulino di Napoli 𝓐𝓼𝓼𝓸𝓬𝓲𝓪𝓽𝓲𝓸𝓷 𝓟𝓲𝔃𝔃𝓪𝓲𝓾𝓸𝓵𝓲 𝓝𝓪𝓹𝓸𝓵𝓮𝓽𝓪𝓷𝓲 - 𝓝𝓮𝔀 𝓩𝓮𝓪𝓵𝓪𝓷𝓭 APN - Pizzaiuoli Napoletani

04/06/2026

What an honour it’s been to have in New Zealand with over the past week, touring the country and sharing his passion, knowledge, and craft with our local pizza community. 🇮🇹🍕

Hailing from Naples, Davide is a world-renowned pizzaiolo, educator, and former World Pizza Champion. He’s dedicated his career to preserving and sharing the art of authentic Neapolitan pizza, teaching pizzaioli around the globe.

Thank you, Davide, for your generosity, expertise, and enthusiasm. It’s been a privilege to learn from one of the best.

Before yesterday’s Auckland training, of course we had to kick things off in the capital.Last week, joined us in Wellin...
03/06/2026

Before yesterday’s Auckland training, of course we had to kick things off in the capital.

Last week, joined us in Wellington for the first of his New Zealand masterclasses, sharing his expertise, showcasing Caputo Aria Flour, and talking all things pizza with a room full of passionate pizzaioli.

Huge thanks to Davide for making the trip to New Zealand and sharing his knowledge with the local pizza community.

Christchurch, you’re up next!

02/06/2026

A big thank you to for sharing his expertise with us in Auckland yesterday. 🇮🇹🍕

An award-winning pizzaiolo and long-time Caputo collaborator, Davide travelled to New Zealand to showcase the new Caputo Aria Flour and teach Kiwi pizzaioli the art of Pizza in Pala, the iconic Roman-style pizza.

So great to see so many passionate people learning from one of the best in the business!

Thank you to .bacova for helping bring the training together and hosting us in his beautiful new kitchen at Ponsonby Central ahead of its opening on 12 June.

We’re proud to bring Caputo flour to New Zealand and to host events like this that connect local pizzaioli with some of the industry’s best 💙

A product we know you know and love. 🧀🇮🇹Zanetti has been producing Italian cheese for over 120 years, with some wheels a...
27/05/2026

A product we know you know and love. 🧀🇮🇹

Zanetti has been producing Italian cheese for over 120 years, with some wheels aged carefully over 24-36 months to develop their rich flavour and signature texture.

Gino’s been lucky enough to visit the Zanetti facilities firsthand. We’re really proud to be bringing these incredible cheeses to New Zealand.

Our team has also become pretty experienced in cracking full wheels over the years, swipe for a few shots of Andres and Anthony in action.

Big fans of what the team at .trattoria are doing in Northcote Point, Auckland.Contemporary Italian classics, warm hospi...
25/05/2026

Big fans of what the team at .trattoria are doing in Northcote Point, Auckland.

Contemporary Italian classics, warm hospitality, and a menu built around quality ingredients. We’re proud to supply some of the Mediterranean staples behind their incredible menu, from Caputo Nuvola flour and tomatoes to mozzarella and pizza various other toppings.

If you haven’t been yet, it’s well worth a visit. Such a lovely neighborhood spot 💙

20/05/2026

Our favourite Matilde Vicenzi ladyfingers in motion 🇮🇹

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30 Landfill Road
Wellington
6023

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