Stories & recipes
who learnt from locals who learnt from locals who learnt from…
Slow fast food
Since opening our first pizzeria in Brixton Market in 2008, we’ve championed slow-rising sourdough pizza and properly sourced, small supplier, seasonal ingredients.
Wild garlic picking
This year, a small team of pizzaioli from our Southampton and Bath pizzeria headed down to hand pick bags of wild garlic, ready to be made into our wild garlic pesto.
Broccoli, olive and smoked mozzarella pizza
Wild broccoli, or friarielli, tastes like a hybrid of a herb, crossed with a vegetable – a delicious peppery flavour with plenty of scent.
Pizzette
These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried.
Chorizo with ricotta and watercress pizza
Chorizo is a strong cured meat with plenty of flavour and spicy aroma. Contrast this with a fresh, mild cheese such as ricotta, and throw in plenty of crunchy green watercress to balance it off.
Wild garlic pesto
In spring you should be able to find plenty of garlic growing in the wild. The pesto is a wonderful way to enjoy.
Wild garlic pesto
Each March our pizzaioli from all over the country and our central support team go to Dorset to forage for this fresh and fragrant ingredient, ready to star on our spring menu.
Asparagus and buffalo mozzarella pizza
There is, arguably, nothing better than fresh asparagus spears bursting with moisture and earthy seasonal flavour.
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.