About

The pizza is made from slow-rising sourdough (minimum 20 hours) and is baked in a wood burning 'Tufae' brick oven made on site by specialised artisans from Naples. This oven produces a heat of about 500c (930f). The slow levitation and blast-cooking process lock in the flour's natural aroma and moisture giving a soft, easily digestible crust.

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takeaway availableseatingwheelchair accessiblereservations

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+44 20 3026 5715

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337 Kentish Town Road, London, United Kingdom

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