A NEW artisan sourdough pizza restaurant is on its way to Cirencester.

Cattivo, which means ‘bad boys’ in Italian, will embrace classic Neapolitan pizza-making processes to create pizza bases that will be garnished with ingredients championing seasonality and provenance.

The restaurant will be located at The Old Kennels in Cirencester Park and will open to the public on Friday, August 2.

Cattivo is the brainchild of old schoolfriends Toby Baggott and Sam Lawson-King, who already own and run Roots + Seeds Kitchen Garden at The Old Kennels in collaboration with Mike Robinson.

Eateries Mike has been involved with include the Harwood Arms in Fulham, London, which holds one Michelin star.

He will work closely with Sam and Toby to develop Cattivo.

The pizzeria will have industrial fixtures, long trestle tables and bench seating, plus an outdoor terrace.

It will use specialist pizza flour from local mill Matthews Cotswold Flour to create a 24-hour slow-fermented biga for its bases.

Pizzas will be made by award-winning pizzaiolo Farncesco Fotia and cooked in a Gozney wood-fired pizza oven, which will be heated to 450 degrees Celsius and use dry-aged oak sourced from The Bathurst Estate.

Six Neapolitan-style sourdough pizzas will be sold at Cattivo - two with meat, two with vegetables, one fish-based pizza and one seasonally-changing offering.

Two dips and two desserts will also be available.

Produce used to garnish the pizzas will be locally sourced, foraged and homegrown, with ingredients including honey from Mike’s own hives and his homemade venison nduja (using deer raised on The Bathurst Estate).

Italian ingredients like burrata and aged Parmesan cheeses will additionally be used.

Pizzas will cost from £14 to £16, with all orders taken at the counter.

“We are incredibly proud of what we’ve achieved in the 12 months since opening our restaurant and kitchen garden and are incredibly excited about our collaboration with Mike Robinson for the next step in our hospitality journey,” said Toby.

“We very much look forward to welcoming locals and those from further afield to Cattivo.”

“I’m so excited to be working with Sam and Toby on Cattivo and am very much looking forward to partnering with incredible local suppliers to help make Cattivo’s sourdough pizzas the very best in the Cotswolds,” Mike added.