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Pickup average 15 minsThree shops open daily
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Francesca’s · Stories
Stories
Where the food comes from, who makes it, and why we do it the long way. No recipes for success, no journey. Just the things behind the counter that are worth knowing.
Suppliers · 5 September 2026
Where our mozzarella comes from
A family from Campania, a factory in Glynde, and seven dairy farms down the Fleurieu. Why we use starter cultures instead of citric acid, and why the cheese is the one thing on the menu that doesn’t travel.
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Suppliers · 5 September 2026
Where our prosciutto comes from
Sixteen-month Prosciutto di Parma, provolone with legal paperwork, and a tomato we don’t cook. All of it through one importer in Goodwood. Plus the six things on our menu that come from Italy, and everything that doesn’t.
Read itMore coming. Suppliers, the dough, the people who make it.
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