In 2013, Luca Guerra said goodbye to banking and finance and got serious about starting a pizzeria. The first step: to learn from Gabriele Bonci (who’s been named “the Michelangelo of Pizza”) in Rome. In January 2015 Guerra opened Lievita on High Street. A small shrine to Bonci, with cookbooks and academy certificates, sits on a shelf behind the counter.
The pizza is “al taglio” – sold by the cut and weight of the slice – and made with a light and fluffy dough that comes from its 72-hour fermentation period. The method leads to less yeast in the dough and, therefore, a lighter, fluffier base, not to mention less bloating for those who experience sensitivities.
Using the same dough as its pizza, Lievita also makes bread, sweets, cakes, pizzettes and coffee (a specially blend by Antico with lots of crema) during the day.
Alongside regular loaves, you’ll find baguettes, porchetta panini and piadine (a flatbread sandwich). On the sweet side, cream-filled bombolini (filled from the top), krapfen (like a doughnut, filled from the middle only), and ciambelle (also like a doughnut) stock the cabinets, alongside cannoli and biscotti.
So if you are waiting for the tram, come in and get your porchetta roll, Guerra will get your coffee, and pass it all out the window and away you go.