Ganzo Ristorante e Pizzeria


With a name meaning “cool” in Tuscan, Ganzo isn’t reinventing the wheel to make Italian cuisine cool again. This new restaurant from former European Group executive chef Ian Curley (also co-owner of French Saloon, Kirk’s Wine Bar) and restaurateur Valerio Calabro (Figo, La Svolta) wants to nail the basics.

The menu sticks to authentic recipes from the streets of Italy, with a selection of antipasti, four pastas and more than a dozen Neapolitan-style pizzas. The cured kingfish carpaccio is served with stracciatella and a confit tomato and basil sauce, and the tagliolino al granchio uses thin house-made pasta with blue swimmer crab and vongole.

All the pizze rosse are topped with San Marzano tomato sauce, from a classic margherita to a napulella with marinated olives and confit garlic; there are also tomato sauce-free pizze bianche options, such as the boia dè with truffle paste, mushrooms and 24-month matured San Daniele prosciutto, all topped with a truffled pecorino.

Pastas and pizzas can be made gluten-free, and you can sub the cheeses with a vegan alternative.

Updated: February 6th, 2020

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