Italian

Franco Manca

The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.

GB Pizza Co

From the clay behemoth of a wood-fired oven comes the most delicious of pizzas. Napoletana bases made from the highest graded 00 flour are elegantly thin with soft centres.

La Polenteria

La Polenteria in Soho is a restaurant that focuses on polenta, whcih is served in starters, mains and desserts, some of which are masterpieces in simplicity.

Polpo

Polpo takes inspiration from the bacaro of Venice – relaxed bars which serve rounds of tapas with glasses of liquor, a wholly agreeable concept whose authenticity is buoyed by its cicchetti…

Polpetto

The credit for the rise of the no-reservation, sharing-plate, shabby-chic contingent of restaurants must go to Russell Norman, also a pioneer in the concept of Italian tapas.