Rossopomodoro’s HQ is in Naples (the birthplace of pizza), & the Neapolitan influence is very evident in its choice of ingredients such as bronze dye pasta from Gragnano & the imported Campanian mineral water used in its pizza dough. Top raw materials, plus a wood-burning oven at every outlet, make for good, chewy, charred crusts, quite unlike most high-street versions: try La Verace with PDO olive oil & mozzarella di bufala to see for yourself. Refreshingly, Rossopomodoro has stuck with what it knows, not what it thinks customers want – so you can still find delights such as ‘tielluccia’ mini- fried pizzas, a buffalo ricotta dessert with cherries, & shots of Neapolitan espresso with Nutella & whipped cream. Service isn’t in the same league, unfortunately.
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