Napoli on the Road

It’s all about the toppings at this rustically charming eatery from Michele Pascarella, dubbed 'the pioneer of contemporary pizza'. The dough is cooked Neapolitan style in a wood-fired oven for a thick pillowy crust and a thin base, while the savoury additions go way beyond the margherita and diavola norm – think intensely savoury ricordi d’infanzia (topped with 24-hour beef-shin ragù and aged Parmigiano Reggiano fondue) or the ‘cheesewick’, which involves Stilton, homemade cherry tomato jam and crispy Parmesan chips. Also expect classic Italian fritti, antipasti and desserts such as maritozzi (Italian cream buns). There’s a branch in Richmond and a third outlet on Wardour Street, Soho, which also features a new 'pizza tasting menu'.