When thinking of top-tier pizza, the UK might not be the initial destination that springs to mind, but a remarkable restaurant has carved out a noteworthy reputation.
Napoli on the Road, an establishment in London under the ownership of acclaimed chef Michele Pascarella, has clinched the prestigious title of Europe’s No.1 Pizzeria for the third consecutive year. This esteemed recognition comes from the influential 50 Top Pizza guide, a globally renowned authority in the pizzeria realm.
Furthermore, Pascarella has notably secured the accolade of Best Pizza Maker in the World 2023, with their signature Ricordi d’Infanzia pizza being crowned the Best Pizza in the World 2025.
While Naples might traditionally be the expected hub for such prestigious titles, Napoli on the Road has brought this excellence to the UK capital, eliminating the need for a flight to savor the epitome of pizza perfection.
Following the restaurant’s latest triumph this summer, a visit to their Soho branch was in order to ascertain if it truly lives up to the hype…
Resembling a classic Italian eatery, the menu at Napoli on the Road may be concise, but its array of flavors is anything but simplistic.
While they offer traditional pizzas, the real stars are their ‘Pizza NoTR’ specials, showcasing some of their most renowned and sophisticated creations.
In the spirit of fairness, a classic Margherita priced at £13.90 was sampled (if the classic can’t impress, it’s a miss), along with the famed Ricordi d’Infanzia – featuring a classic base adorned with slow-cooked beef ragu, Parmigiano fondue, abundant grated Parmigiano, basil, and oil for £19.50.
Among their special offerings was the Cheesewick priced at £19, comprising buffalo ricotta, flor di latte cheese, stracciatella cheese, Parmigiano crisps, Blue Stilton, cherry tomato jam, and oil. Additionally, white base and vegan options are available, ranging from £13.90 to £19.
Similar to their Chiswick and Richmond locations, the restaurant’s interior boasts an industrial chic ambiance with strip lighting, exposed concrete walls, and wooden furnishings, including a lower-level seating area to cater to a larger clientele. Opting for takeout was the preferred choice to escape the bustling crowds during the scorching heatwave.
Featuring a flawlessly thin base with substantial and chewy crusts ideal for dipping, the stone-baked pies impressively upheld the weight of the abundant toppings, although caution is advised as indulging in this feast may get messy.
The unexpected delight of the Ricordi d’Infanzia resembles a fusion of lasagna and bolognese on a pizza, sans the pasta. It exudes the essence of a traditional Italian dish with