Our Story
From Sicily to Antwerp
The Journey of Massimo and Laura
Massimo grew up in the beautiful city of Ragusa, in the south of Sicily. With both parents working in their own restaurant, it didn't take long before he became interested in food, and how to prepare it. As a young man he enrolled in the 'university of life', took up travelling and worked in restaurants along the way, both in Australia and Canada. On one of his journeys he met Laura, a young independent woman from Antwerp. After finishing her university studies, she also worked in restaurants to pay for her many travels. Together they travelled through more exotic parts of the world. They learned a lot from other cultures and experienced different kinds of food. Finally Massimo and Laura settled here in Antwerp, and now they are starting their own restaurant: Kalura, a place where great food becomes the equivalent of deepfelt love.
— Peter Rondou
The Art of Biga
We believe that truly great pizza begins with exceptional dough. That is why we work with biga — a traditional Italian pre-ferment used by the finest pizzerias in Italy. Biga is prepared separately and left to ferment for many hours before being incorporated into the final dough. This slow, deliberate process allows the dough to develop deep, complex flavor and an open, airy structure. The result is a crust that is light and digestible on the inside, delicately crisp on the outside — and unmistakably Italian in character.
Every pizza we serve begins here — because at Kalura, great pizza is built from the dough up.
Imported from Italy
Our ingredients are imported directly from Italy. San Marzano tomatoes from the volcanic soils near Vesuvius, Fior di Latte mozzarella from Campania, extra virgin olive oil from Sicily, and '00' flour from the finest Italian mills. We never compromise on quality.
Wood-Fired Tradition
The heart of our kitchen is our wood-fired oven, reaching temperatures of 400°C. At this extreme heat, each pizza bakes in just 60-90 seconds, creating the signature leopard-spotted char on the crust while keeping the center soft and pillowy.
