Brothers Salvatore and Matteo Aloe left Bologna where they studied economics and then ventured to the English capital. The restaurant's formula is the historic one of their flagship branch: sourdough starter, careful selection of ingredients, well-leavened and fragrant pizzas that land already sliced at the table, giving a touch of conviviality and inviting you to share the meal. Margherita, 'Nduja and Burrata, or the Diavola are all valid proposals to taste. Curated wine list with many references from producers in Southern Italy.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
