From Pasta to Pizza: A Taste of Italy at Pasta Remoli

A few weekends ago, my family & I decided to give Pasta Remoli's new pizza menu a whirl, and I have to say, we weren't disappointed! For a restaurant that's long been synonymous with mouthwatering pasta, branching out into pizza was a bold move – but it totally paid off.

Pasta Remoli's founder, Simone Remoli, clearly knows his stuff. His pizza offerings are rooted in the same Italian tradition that made his pasta such a hit in London. One standout feature is that he uses biga—a traditional Italian pre-ferment—which gives the crust that distinctive chewy texture and a subtle tang. It’s not just another pizza base; it’s like a mini-journey to Italy with every bite.

The menu itself is a mix of classic and inventive, from the reliable Margherita to the adventurous Ripiena Mortadella e Pistacchi, topped with creamy burrata, slices of mortadella, and a sprinkle of crushed pistachios. I love that they're not afraid to push the boundaries, yet they respect the classics at the same time.

When it comes to taste, their pizzas hit the mark. The dough had just the right amount of chew, with the toppings perfectly complementing each bite. The Margherita was fresh and simple, while the Pepperoni packed a spicy punch without overwhelming the delicate balance of flavours.

The staff was another highlight—super friendly and eager to talk about the new menu. It’s clear they’re proud of what they’re serving, and they should be. While Pasta Remoli may have built its name on pasta, their foray into pizza is no less impressive. Whether you’re a pasta die-hard or just in the mood for some authentic Italian pizza, this new addition to the menu is well worth trying.