boroughpaul wrote:Unfortunately more and more pizzerie these days have prefab pizze they just chuck in the oven. At least some still use a fire. The scent of baking fresh dough usually gives away a good pizzeria. I was highly sceptic about Vapiano, as the smell it emanates is increasingly unpleasant and unfortunately I was right, they probably produce the worst pizze I've ever had. I love a good pizza, and for me, no matter what you put on it afterwards, the bread is vital, which I prefer thin with an obvious hint of olive oil. There is a pizzeria in Vittorio Veneto which does just that, and whether you add Bresaola, Speck, San Daniele or rocket salad and Pecorino to it, it's just gorgeous. I feel like Homer Simpson just writing about it...i am going to italy next month...i could do with a couple of thousand recommendations!
SandL wrote:It opened on Sunday and will open six days a week, from 8am 'til 4pm.
S.G wrote:Thanks for this! Does anyone know if they have a website yet? I will definitely be supporting it, this part of SE1 is often neglected/overlooked. I hope it does well as it is needed.
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