Pizza maker Max Morbi is a staunch promoter and defender of a new way of making pizzas. He says, 'Pizza is mainly about texture, but there has to be a good balance with flavour, and we're big supporters of employing top baking techniques when making pizza.' The folks behind La Balmesina are Italians, but they like discovering everything tradition says you don't have to do. Opened in early 2017, the restaurant cooks up three different types of crust (based on sourdough and plenty of time put into it): the thin and crunchy classic, whole spelt, and the Pala. This last variety comes in the shape of a giant rectangle – perfect for sharing. Dive right in: the crispy base and the delicacy of the recipes like the one with cream of artichoke are out of this world.
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