Zia Lucia

Genuine Pizza offering 4 types of 48h slow fermented doughs in Islington, 157 Holloway Road N7 8LX | Tel: 020 7700 3708 | Brook Green, 61 Blythe Road W14 0HP | Tel: 020 7371 4096 | London. Open Tuesday to Sunday from 11:30 to 22:30 | Seat-in, Take-Away & Delivery.

ZIA LUCIA

http://www.zialucia.com

Review: Pizza night at Zia Lucia – Brook Green, London

Zia Lucia (which translates as ‘auntie Lucia’) is branding itself as the authentic Italian neighbourhood pizzeria, using a 48-hour slow-fermented dough.

The pizza menu is straight forward, choose a base (all variants on the 48-hour slow fermented dough), which can be one of: traditional, wholemeal, gluten-free or a vegetable charcoal base.

We chose a Centurione (which is tomato, mozzarella, Parma ham, rocket and Parmigiano) on a traditional dough base (£10.40) and an Arianna (consisting of mozzarella, fresh sausage, taleggio goat cheese, pecorino cheese, and truffle honey) on a vegetable charcoal (£10.90).

The Zia Lucia specially 48-hour fermented dough didn’t make a stand-out difference in terms of  base compared to others independently made.

Zia Lucia is demonstrating it plans to be a contender as the local pizzeria in Hammersmith, with its various doughs and extravagant toppings.

ZIA LUCIA

review of London pizza restaurant Zia Lucia in Brook Green, written ...

To be fair, they are not aiming to replicate Naples pizza here; one owner is from Rome and the other from Treviso in the north-east of Italy, and they are apparently going for their own style.

The menu offers a few starters and salads as well as the main event of pizza.

Although olive oil and vinegar were available on the table, I am puzzled as to why the restaurant would leave it to customers to make their own dressing rather than dressing the salad in the kitchen.

One was a pepperoni pizza with spicy salami and roast peppers, the other Ortolana, with a mix of courgettes aubergine, bell peppers, tomato and cow milk mozzarella (12/20 for both).

As well as the menu choices of pizza you can have one assembled with your own choice of toppings.

Zia Lucia - London Restaurant Reviews | Hardens

Not enough people have commented yet For 25 years we've been curating reviews of the UK's most notable restaurant.

This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.

Our reviews are based on an annual survey of ordinary diners which runs in Spring each year.

Write a quick review now using our restaurant diary service.

Everyone who contributes 5 or more reviews in our survey will qualify for a free guide.

A second Zia Lucia Pizzeria is opening in Brook Green | Latest news ...

In a nutshell: Wood-fired pizzas with some special doughs.

Summing it all up: After a successful first restaurant on Holloway Road, this is the follow-up from Zia Lucia.

Expect the same 48 hour fermented doughs (including charcoal) and toppings that include truffled honey.

The first Zia Lucia set up shop in Islington's Holloway Road, earning quite a few plaudits along the way.

The pizzas are all wood-fired with classic Italian toppings as well as nduja, spicy spianata salami, truffle honey, burrata, rich gorgonzola and vegan butternut squash cream.

Zia Lucia, restaurant review: Holloway gets a slice of the action ...

According to Pevsner, “the indifferent S. end of Holloway Road has a scatter of decayed minor C19 ribbon development...” It now has boutique coffee and snacky places (La Muse with a butternut squash and halloumi petit dejeuner “vegetariene”) amid the surviving marble masons and autoparts, secondhand furniture shops, a “couture latex” specialist, porn merchants (webuyanyporn.com), and pizza takeaways (City Pizza, featuring the Hawaiian and the Meat Feast).

Simple shelves high on the walls are stocked with bottles and supplies (big cans of Polpapizza and Carciofi Alla Romana) and each table has its bottle of olive oil and balsamic vinegar plus a flask of water filled with a stalk of mint, just enough to give it a little tang.

Yet the pizzas are classy, made from 48-hour slow-fermented sourdoughs, twirled by a showy pizzaiolo and cooked in a fierce wood-fired oven imported from Naples, starting with a Margherita at £6.90 and running up to a lavish Arianna at £10.80 (mozzarella, fresh sausage, taleggio goat cheese, pecorino, truffle honey).

Quite why, if you suffered from it, you would head for pizza nonetheless, when, as Daniel Young points out in his global bible, Where to Eat Pizza, published by Phaidon earlier this year, it is the sticky gluten, often 12 per cent or so, developing in the dough, that gives it its strength and elasticity, seems a question too sad to insist on.

Young, incidentally, also points out that the assumption that buffalo mozzarella is always best for pizza (as it certainly is for salads) is no longer true (“fresh, high-quality cow’s milk mozzarella, with its supreme melting qualities, might now be the more appropriate cheese to cook”).