Sacro Cuore

Sacro Cuore | Pizzeria | London | 45 Chamberlayne Road, NW10

http://www.sacrocuore.co.uk

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Sacro Cuore delivery from Crouch End - Order with Deliveroo

Sacro Cuore's pizzas are hand-stretched and baked Napolitana-style in a woodfired oven.

These guys make pizza with that elusive balance of crisp and chew, using premium Italian ingredients – check out the Boscaiola with prosciutto and creamy Burrata.

London's Best Pizza Restaurants | Londonist

Review analysis
food   location   ambience   drinks   staff  

L’Antica Pizzeria, 66 Heath Street, NW3 1DN More Neopolitan at this south London restaurant where the quality of ingredients means the pizzas are excellent.

We particularly like the Diego’s pizza loaded with tomato, mozzarella, salami, buffalo ricotta and basil, but the restaurants can pull off meatballs, Gorgonzola and sausage with just as much gusto.

The characteristically soft dough of pizzas from this region set them apart from most, while exactingly-sourced Italian ingredients ensure the toppings also shine: try the ‘Nduja, which comes with a real kick.

Deliveroo now from Clerkenwell | Deliveroo now from Covent Garden | Deliveroo now from Shoreditch | Deliveroo now from Soho Pizza Pilgrims, 11 Kingly Street, W1B 5PW Deliveroo now from Clerkenwell | Deliveroo now from Covent Garden | Deliveroo now from Shoreditch | Deliveroo now from Soho Pizza Pilgrims, 15 Exmouth Market, EC1R 4QD Deliveroo now from Clerkenwell | Deliveroo now from Covent Garden | Deliveroo now from Shoreditch | Deliveroo now from Soho Authentic Neapolitan pizzas are this itsy west London restaurant’s reason for being.

The simply named Saporitalia pizza combines luscious puddles of the cheese with fresh basil, tangy extra virgin olive oil and just a little tomato sauce, and we’re not sure it could easily be bettered.

Sacro Cuore, 10 Crouch End Hill, Tottenham, London, N8 8AA ...

Sacro Cuore restaurant review 2012 August London | Pizza Cuisine ...

Review analysis
food   desserts   drinks  

This restaurant is dedicated to authentic Neapolitan pizza (by contrast pizzas in Roman style are thin and crispy), with a wood-fired oven reaching 465C, allowing pizzas to be cooked in well under a minute.

Pizzas originated in Naples in the 18th Century as food for the poor, and the locals even have a society, "The True Neapolitan Pizza Association" which sets down rules for what constitutes authentic pizza: for example, the oven must be wood-fired, the pizza cooked for less than 90 seconds, the flour must be "OO", cheese must be buffalo milk mozzarella, etc.

One characteristic of the Naples style pizza is that its texture is soft and pliable (in the words of the society "soft, elastic and bendable"), rather than crisp.

For dessert, tiramisu is made from scratch, and had reasonable coffee flavour, though the texture was less attractive than ones I have eaten at high quality restaurants in Italy, being insufficiently moist; still, this was very pleasant (13/20).

Of the ones I tried, the vanilla was the poorest, with not much in the way of vanilla flavour, but chocolate ice cream was good and the pistachio ice cream was the best of all, having excellent depth of flavour.

Sacro Cuore | Restaurants in Kensal Rise, London

Review analysis
staff   food  

Many ingredients go into a great pizzeria: slick and friendly service, a fun and lively atmosphere, and of course terrific pizza made with great dough and high-quality toppings, seared in a scorching-hot oven.

Following an exhaustive quest in 2010, we named Ealing’s Santa Maria as home of the best pizza in London, and had hopes that this newcomer might rival its celebrated sibling.

But although Sacro Cuore makes good pizza, it also made our heart sink.

Despite this, our pizzas were very good.

The low-salt dough, made from Caputo flour and slow-fermented for 24 hours, puffed up quickly in the 400°C oven, forming a crisp yet pliant cornicione that seals the moisture within; the result is a chewy, pliable pizza base.

Sacro Cuore | Restaurants in Crouch End, London

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