Our story goes back to May 1987, when its founder opened up its first Pizzeria in Limassol. He grew up in a vibrant and creative environment, filled with the love of baking and surrounded by delicious smells.

He said "my first visit to my grandfather's bakery was unforgettable. It was like I had entered this entirely new world. The first thing I remember is all the different scents that came from the different kinds of bread. Later on, I started touching the dough and managed to knead it into flatbread. I had the idea to make my own pizza. Everybody tasted it and seemed to be happy with the result. Growing up, I always liked the idea of starting something to do with dough, a bakery or a pizzeria. I wanted to bake the pizza in a way that everyone would enjoy it and I promised myself that I would continue with the old traditional sourdough recipe, which always surprised everyone with the rich flavors captured in the dough. The dough was ready. I started to make my own tomato sauce with natural matured tomatoes and a combination of different herbs. Eventually the tomato sauce became rich with flavors. The third and final thing was to find exactly what different kinds of cheese I needed and the right quantities. In the end, I succeeded with the combination of edam, mozzarella and gouda cheese. I have never used any artificial coloring in our dough and even now, we prepare it daily. No eggs are used. It’s a natural dough which, during a long fermentation process gives the maximum of its flavor, which takes you back in time. At La Strata, we are always proud to inform our customers and outsiders that we bake the largest pizza on the island!"