• LOVE FOOD, LIVE FOODIE •
First week back and I was able to go somewhere I had wanted since last year. I had heard that Rossopomodorro was a really good place for Pizza so I had to go.
What makes a good pizza?
The dough is really important and a good base can make or break a pizza. The base at homeslice is one of the main reasons why it is my favourite.Here at Rossopomodorro the base too is great, it has that charred wood oven flavour accompanied by a fluffy dough.
As well as the dough, good toppings finish off a Pizza and make you say "mmm". I won't begin comparing this with other places but Rossopomodorro does have good toppings. I went for a slightly risky option with my Neopolitan pizza which had sausages and fried friarielli.
(Friarielli? What is that? I didn't know either and after a few intent searches i will tell you it is: similar to broccoli miss the large head.)
This was a bit bitter and along with the mozzarella and lack of tomato sauce did make it feel a bit dry. I have made the same mistake twice now at new Pizza places. Almost like trying a burger for the first time and having just a normal cheeseburger, i think a margherita is a good way to test a restaurant and therefore a pizza place.
I did enjoy this pizza, but i have to say that, Rossopomodorro is not my new favourite Pizza place in London. It is a good place to go and it seemed easy enough to get seats. I will keep Homeslice as my number one, but if i cannot get a seat i will venture over here. Good service, good pizza and London keeps on proving that it is the place to be for good food.