The name brings you back to the traditional authenticity of Neapolitan pizza and cuisine. But this restaurant near the popular Borough Market has an edge on its menu instead. The aim is a certain type of cuisine that starts from the basics to enrich itself with slightly more particular ingredients and combinations than other Neapolitan pizzerias in London. Starting from the choice of using sea water for the pizza dough. A choice wanted by the executive pizza chef Marino Bove, who comes from the classic Neapolitan school of Enzo Coccia and Gugliemo Vuolo. And right from the latter he learned how the additional ingredient can add softness and digestibility to the dough. The Margherita is authentic and light, and the other pizzas on the menu have remarkable recipes that don’t push too far. The restaurant has a slightly more classy atmosphere, and is also recognized by the abundant quantity of wines and other alcoholic beverages listed. It is no coincidence that the choice for the second location fell on the prestigious and central area of the St James’s Market.
‘O Ver (Borough Market)
