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Let’s get the name out of the way first: four professional Italian pizza chefs ‘reclaim the name’ (the derogatory ‘wop’) and get choosy over their pizza ingredients: PickyWops. Geddit? Goddit.
Anyway, what else do you need to know? Well, it’s situated at the end of a very thin alley created specifically for small shop units, reminiscent of those on the Continent and, therefore, easily missable on busy North End Road. It’s tiny – maybe room for nine inside and five outside. And, perhaps most importantly, it’s entirely vegan – which was an initial surprise for this confirmed carnivore.
Co-owner Cristiano walks what floor there is, enthusiastically meeting and greeting every customer with a run-down of the six high-grade flours used in their ‘alternative dough’ bases – turmeric, spirulina, hemp, kamut, multigrain and burned wheat.
It all happens to be really rather good. The sauce was bold, toppings were chunky, the bases fantastic and vegan mozzarella, it turns out, is a lot creamier than the ‘normal’ variety. All this in an environment heavy on reggae and Italian shouts and smiles. Prices are similar to your standard pizza parlour, but mention them on social media while you’re in there and the boys will give you 10 percent off your bill. Mutual appreciation at its best. I’m not a born-again vegan, but I will definitely be back.