Renowned bartender Giancarlo Mancino and master pizzaiolo Antonio Brancato team up to bring us an unpretentious pizza bar built on simplicity and authenticity. The pizzas are all made with Molino Dallagiovanna flour from North Italy, which results in a light, airy dough. Try the Rocco, a simple mozzarella, potatoes and fresh rosemary pizza, which allows each of the ingredients to shine. Named after Antonio’s father and Giancarlo’s late uncle, it’s made in Teglia-style so it’s gently puffed with a crisped top and bottom. Negronis, made with Mancino Vermouth naturally, are very good, but my favourite just might be the dry martini. Made with olive leaf gin, olive bitters and garnished with a roasted black olive from South Italy, it works brilliantly with any pie.
