A pizza restaurant that makes its Neapolitan pizza dough with sea water.
Harden's survey result
“Out-of-this-world pizza” – using seawater in the dough, and whose “toppings are inventive without being bizarre” – again inspires high praise for this “piece of Napoli in London”, “on a busy street that’s a little out of the way”, but “not far from Borough Market”. In the evening it can be “crowded and very noisy”, but staff are “always very welcoming”. As of June 2019, it has a new heart-of-the-West End sibling, in the St James’s Market development.
This superior pizzeria near Borough Market lists pure seawater as a key ingredient in its dough. Boss Tommaso Mastromatteo is a teacher at the Associazione Verace Pizza Napoletana, which promotes and protects true Neapolitan pizza.
Sea water is a key ingredient of the “perfect pizza” at Tommaso Mastromatteo’s popular, new white-walled Neapolitan café in Southwark, which also serves other “really interesting” regional dishes.
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|Wine per bottle||£19.00|
|Monday||12.00‑2:30 pm, 5:30 pm‑10:30 pm|
|Tuesday||12.00‑2:30 pm, 5:30 pm‑10:30 pm|
|Wednesday||12.00‑2:30 pm, 5:30 pm‑10:30 pm|
|Thursday||12.00‑2:30 pm, 5:30 pm‑10:30 pm|
|Friday||12.00‑2:30 pm, 5:30 pm‑10:30 pm|
|Saturday||12:30 pm‑3:30 pm, 6 pm‑10:30 pm|
|Sunday||12 pm‑3:30 pm|