After so many announcements, delays, problems, and slips, we have the definitive date. The fourth site of the franchise of the pizzeria in Via Cesare Sersale in Naples, after the openings in Tokyo, Fukuoka, and Rome, is about to open its doors also in the United Kingdom.

And the worst thing is … that I won’t be present at the opening! Yes, a strange twist of fate wanted me to travel during those days. Just me that I announced to the blogosphere the opening of Michele in London before all.

Just me, yes … and that’s why I have nothing to complain about. Because I had the honor and the privilege of witnessing the export of the centenary pizza a rota ‘and Carretta live, live. And not only that but also to taste it with taste. Because thanks to the kind support of Alessandro Condurro, head of the Michele in the World franchise, and Serena Sarnataro, responsible for the opening in London, I was able to visit the pizzeria’s premises in the Stoke Newington district. And thanks to the team of pizza makers working in London, I was able to touch the hot oven product, test it, and gobble it up with almost harmful greed. I mean, I ate Michele’s London pizza in the preview!

Now, let’s make one thing clear: on the title of this post the word “review” stands out. But we all know that if you didn’t put it in, half of you wouldn’t even open this article. Yes, I’ll tell you about the pizza I ate, how I found it, and what I think. But at the moment the boys are running in, struggling with the delicate chemistry of the dough in a foreign land.

Just me, yes … and that’s why I have nothing to complain about. Because I had the honor and the privilege of witnessing the export of the centenary pizza a rota ‘and Carretta live, live. And not only that but also to taste it with taste. Because thanks to the kind support of Alessandro Condurro, head of the Michele in the World franchise, and Serena Sarnataro, responsible for the opening in London, I was able to visit the pizzeria’s premises in the Stoke Newington district. And thanks to the team of pizza makers working in London, I was able to touch the hot oven product, test it, and gobble it up with almost harmful greed. I mean, I ate Michele’s London pizza in the preview!

Now, let’s make one thing clear: on the title of this post the word “review” stands out. But we all know that if you didn’t put it in, half of you wouldn’t even open this article. Yes, I’ll tell you about the pizza I ate, how I found it, and what I think. But at the moment the boys are running in, struggling with the delicate chemistry of the dough in a foreign land.

And that’s what I found. Of the discs of dough spread on the spasm, from the almost non-existent cornice and the thickness of the order of half a millimeter. However, the artisan’s hand-churned out imperfect pizzas, some with too many bubbles, another a little too high. But I certainly can’t say that I had trouble eating any of these (and no, it has nothing to do with the fact that I didn’t pay them, you guys are nothing else).

But more than consistency, I was struck by the taste. The pizza I ate is all you can expect from a traditional pizza of this type. San Marzano tomato sauce (Solea) rich in flavor and just salt; fiordilatte Fior d’Agerola delicious; all accompanied by a good sprinkling of pecorino, and seasoned abundantly with Masturzo soybean oil. In short, the same pink of ingredients that we find in the Michele of Naples.

The dough was made with Caputo Blu flour, grown with brewer’s yeast and flavored with sea salt. Speaking of salt: I must advise you that however good the pizza maybe, the desire to drink water will be great, just like old times.

Of course, the two pizzas on the agenda are only Margherita and Marinara, in pure Michele style. So there won’t be any other individual pizzas rolling in the menu, as someone has rumored long ago. We continue to follow the concept that made the pizzeria in Via Cesare Sersale famous, with the only possible variations that are limited to a double mozzarella or a Cossack.

As for the venue, I didn’t get a chance to take a lot of photos, as I’m still in full swing. I limited myself to the open area, where the magic happens. But nothing but magic: here we talk about the skill of four proper artisans who came directly from the original headquarters in Naples. And who respond to the names of Giuseppe Ardis, Salvatore Cosentino, Fabrizio Liguori, and Antonio Monti.

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