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.

Bocca Di Lupo

Dessert at Bocca Di Lupo in Soho is the rather naughty le palle del nonno, translated as ‘grandpa’s balls’, composed of deep-fried ricotta with specks of chocolate.