A top Holloway Road pizzeria which prides itself on its dough. The standard is 48-hour fermented and there are also vegetable charcoal, wholemeal and gluten-free options. Combine this with some unique toppings and combinations (including truffle honey) and you've a winning combo.
"I know they do a gluten-free version and a wholemeal one and a vegetable charcoal dough with “digestive gas-absorbing capacities” but this traditional one, with its puffy flour-flesh of hot exquisitude, will have to be prised from my cold dead hands." READ REVIEW
David Sexton Evening Standard
Reviewed on July 06, 2016
"So this is the real thing, as Italian as it comes (somewhere between Rome and Naples, one of the owners suggested): Holloway Road never had it so good before." READ REVIEW