Eco's strong presence and influence has been felt on the high street since it opened its doors in 1993. Eco marked a tide of change, and point of reference for many in the industry.
Sami's personal challenge in Eco was to push the boundaries of the peoples expectation of food and the mere satisfactory. He questioned the flour, the climate, recipes past and toppings that were used repetitively and soullessly. Born into a large family, generosity and hospitality were second nature. These attributes are a strong characteristic of eco, thats why eco's following remains loyal.
Sami has been developing eco's unique sourdough pizza for 20 years, combining different flour types and opting for natural fermentation to deliver a full flavoured healthy pizza base that is light and easy to eat.