The London Pizza Blog, Feb 2013
The mouth-watering yet simple flavours are balanced perfectly against a delicious crust which combines seared crispiness with tasty chewiness – the kind of artisanal base that easily puts the majority of London pizzerias to shame [read more]
Andy Hayler's Restaurant Guide, Aug 2012
This restaurant is dedicated to authentic Neapolitan pizza (by contrast pizzas in Roman style are thin and crispy), with a wood-fired oven reaching 465C, allowing pizzas to be cooked in well under a minute. Pizzas originated in Naples in the 18th Century as food for the poor, and the locals even have a society, "The True Neapolitan Pizza Association" which sets down rules for what constitutes authentic pizza: for example, the oven must be wood-fired, the pizza cooked for less than 90 seconds, the flour must be "OO", cheese must be buffalo milk mozzarella, etc. One characteristic of the Naples style pizza is that its texture is soft and pliable (in the words of the society "soft, elastic and bendable"), rather than crisp. In the strict defintion of this society, only two pizzas count: "Napoletana" and "Margherita". Clearly, few pizzas outside of Naples are likely to meet these precise criteria, but here is an establishment where they claim to follow the rules 100% [read more]
The Insatiable Eater, Sep 2012
I think Sacro Cuore is a step above and probably, just probably, the best pizza you'll get in London [read more]
Cheese And Biscuits, Sep 2012
Whatever they're doing, it's working. A "Bufalina" was a faultless demonstration of everything that's good about pizza - fantastic tomatoes and a generous amount of salty, stretchy cheese [read more]
Young & Foodish, Feb 2013
The Margherita pizza that points you in the direction of Naples with greater speed and accuracy than the most advanced GPS navigation [read more]
