La Briciola

This genuine Italian 'trattoria' run by Pino Prestanizzi (from Calabria) and Patricio Sodano (from Naples) opened in 1989 when, Prestanizzi recalls, 'there was only one pizzeria in the city, and going to dinner in an Italian restaurant was a sign of distinction'. It seems like time has stopped in La Bricciola, but in a good way: they've managed to keep their restaurant and what they serve at a top level, and all their products they work with, including the water, come from Naples. Though you might have an instinct to describe the decor as kistch, it's just too authentic for such a label. The Campione pizza – with spicy salami, rocket, goat's cheese, chicory, oregano and parmesan – reminds you how good these guys are at what they do. Theirs is a thin, crunchy crust – not some cheap Neapolitan knock-off, as many pizzerias try to pass off: 'There's nothing worse than a gummy, undercooked pizza that comes back to haunt you,' says Prestanizzi.