STEP 1 PREPARE THE AUBERGINES BEFOREHAND You will need 1kg of aubergines (around 6 aubergines medium size), 10g of fine salt and a little bit of extra virgin olive oil Cut the aubergines lengthways into 6mm thick slices. Take a colander and place the first layer of aubergines sprinkling a little bit of salt, add […]Read More
Wild broccoli, or friarielli, tastes like a hybrid of a herb, crossed with a vegetable – a delicious peppery flavour with plenty of scent. It has an ‘edge’ which is compelling, as do olives, as does smoked cheese. Say no more.Read More
These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried. Also, being quick and simple to prepare, they make excellent canapés.Read More
Chorizo is a strong cured meat with plenty of flavour and spicy aroma. When you contrast this with a fresh, mild cheese such as ricotta, and throw in plenty of crunchy green watercress to balance it off, you are in no danger of adulterating its deep umami.Read More
In spring you should be able to find plenty of garlic growing in the wild. However, it is also possible to cultivate some in a shady corner of your garden. The pesto is a wonderful way to enjoy.Read More
There is, arguably, nothing better than fresh asparagus spears bursting with moisture and earthy seasonal flavour.
Together with fresh mozzarella and the purity of the best Parmesan Reggiano, this simple pizza is a spring treat.Read More
A recipe perfect for late winter or early spring, using mixed cheeses and radicchio.
Use our sourdough recipe to create your pizza base and then add toppings.Read More
Try our founder Giuseppe Mascoli’s sourdough pizza recipe at home, using either a sourdough starter or yeast.
Cook your sourdough by baking in an iron pan, frying in a saucepan or stone baking.Read More
Our pizzerias have featured artwork by our friend, the late, great Enzo Apicella (1922 -2018) since we opened in Brixton Market in 2008. He designed the murals in our Chiswick, Wimbledon and Guildford pizzerias, and you can see his artwork framed on our walls around the UK.
We continue celebrating his legacy today via The Enzo Project.Read More
Enzo Coccia is a master chef based in Naples, where he runs La Notizia 94, the first pizza restaurant to be recognised by the Michelin Guide.
His No.7 pizza has a San Marzano DOP tomato base from Dell’Agro Sarnese Nocerino, friarelli (wild broccoli) from the Campania region, and traditional Neapolitan pork salami.Read More