Peer through the large front windows at Pizza e Mozzarella Bar and you’ll see two beautiful red-brick ovens. They’re the only source of cooking heat for the entire restaurant. The primary pizza oven rages silently at a constant 400 degrees.

Started by four friends with a rich restaurant portfolio – including Borsa, Sosta, Zucca and Rigonis – Pizza e Mozzarella sees Natalie Albany, Peter De Marco, Phillip Tropeano and Tom Bubner celebrate their southern Italian passion.

In keeping with their Calabrian roots (Bubner is the only odd one out), they serve rustic but refined meals. Direct from the brick ovens come sausages, roasted lamb and pork, and, of course, pizza and fresh bread to soak up the dressing from your mozzarella plate.

Each of the owners exercises their passion by regularly working shifts in the kitchen, or down the street at side project Chicken & Pig, which keeps the ovens firing when the restaurant is closed.

The compulsion for authenticity extends to the wine list, which is lengthy and favours Italian varieties. All beer and cider is imported from Italy, along with the famous mozzarella and burrata.

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Updated: October 25th, 2017

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