Meet the chefs bringing Italy to London this summer

For Pizzeria Pappagone manager Alessia Patelli, growing up in Italy meant food was always at the centre of every celebration. “It's family, tradition, culture and a way of bringing people together,” she says, “And those experiences shaped not only my palate but also my understanding of hospitality."

After attending hospitality school in Italy, Alessia moved to London to realise her passion. After several years in the industry, she found home at Finsbury Park's Pizzeria Pappagone. "Being part of Pappagone allows me to combine my Italian roots, passion for authentic food and love for creating memorable experiences for our guests," she says. 

Founded with the aim of bringing authentic Italian cuisine and hospitality to London, Pappagone has stayed true to that vision from day one. Traditional pizzas are made using high-quality ingredients imported from Italy wherever possible, while the menu also features classic Italian dishes, seasonal desserts and a carefully curated wine list.

"For us, hospitality is just as important as the food itself," said Alessia. "We are passionate about preserving traditional Italian flavours and techniques, while creating a warm and welcoming atmosphere where guests feel at home."

In a nutshell: Authentic Neapolitan pizzas, hearty pasta dishes and classic sweet desserts.

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“For me, pizza has always represented happiness,” smiles Rob Dewan-Syed, founder and now CEO of Barking-based restaurant Zzetta, “It really does bring people together.” In 2018, Rob decided it was time to marry his love of pizza with over a decade of experience – and Zzetta was born. Consistency – plus a bit of hard work of course – has meant that eight years later, he and his team can safely consider themselves a neighbourhood hotspot. 

“Our head chef has been with us since the beginning, our core recipes have not changed, and every pizza follows the same process,” says Rob, “From flour to the fire, everything has to make sense.” In practice, that looks like a foolproof formula for the base of every pizza: “Italian flour, extra virgin olive oil, fior di latte mozzarella and tomato sauce made from tomatoes grown in Italian soil”. And the toppings? They strike a delicate balance between authentic Italian flavours and the ever-evolving tastes of their loyal local customers.

“Whenever I look at a new dish, I start by asking whether it respects the traditions that inspired us in the first place,” Rob says, “Then I ask a second question: will people in London genuinely enjoy eating it? That is where the balance lies.”

In a nutshell: Classic, well-made pizzas with some unexpected twists.

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For Mediterraneo owner Adolfo Tiraboschi, everything began during a family visit to London in 1990.  “I noticed many Italian restaurants were serving 'old-school' Italian food, with double cream, butter and lots of garlic,” he says, "This wasn't the kind of food people were actually eating in Italy during the 1990s."

Adolgo saw his opportunity: a restaurant specialising in contemporary food from his home country – a gap in the city’s culinary scene. In 1992, Adolfo and his business partner, Alex, opened restaurant Osteria Basilico, eventually expanding with sister spot Mediterraneo. This time their focus was seafood, including sea bass, carpaccio and tartare. 

More than two decades later, Mediterraneo's philosophy remains simple: use only the freshest, highest-quality ingredients. In fact, much of the products used in the restaurant are imported directly from Italy to ensure they're as authentic as possible. The main menu remains true to this ethos too, with seasonal specials that change throughout the year to reflect the produce available at that time.

 "I learned to cook from my Nonna and my family, who taught me the importance of using simple, fresh ingredients and traditional techniques. Many of those family recipes have stayed with me throughout my life and continue to inspire the dishes I create today," Adolfo says.

In a nutshell: Italian seafood-centred cuisine with some classic dishes thrown in for good measure.

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Like many Italians who move away from their home country, the co-founders of Zia Lucia – Claudio Vascovo and Gianluca D’Angelo – found themselves missing the food the most. “Growing up in Italy, food wasn't a passion project – it was just life. Everything revolved around the table,” reminisces Claudio, “When Gianluca and I moved to London, we loved the city but couldn't find the pizza we grew up eating. After complaining about it for long enough, we thought we'd better do something about it.” 

These days, there are 12 Zia Lucia sites around the capital. And the secret to the pairs success? Offering Londoners classic Italian pizza – with a twist. The Zia Lucia menu includes a choice of four different doughs: traditional, wholemeal, charcoal and gluten-free. “Every dough has its own personality and flavour, so people can enjoy the same pizza in four completely different ways,” says Claudio, “It's something we're really proud of because it reflects both tradition and innovation.”

“We wanted people to realise that making great pizza isn't magic – it's just practice, patience and good ingredients,” he explains “although the full dough recipe is staying in the family, ovviamente!”

In a nutshell: A choose-your-own-adventure of bold flavours and bountiful bases.

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After starting out “washing dishes and waiting tables in a pub in Nottingham”, Crust Bros founder Joe Moore was “hooked from day one”. Despite falling in love with hospitality, he took what he calls the “more traditional route”, studying Economics at university before joining a graduate scheme.

It didn't last long. “At 24, I quit my job, took a trip to Italy, bought a pizza oven and started slinging pizzas on the streets of London,” says Joe. “The rest, as they say, is history.”

Crust Bros was born from “a love of food and a deep desire to get back in the kitchen”. After experimenting with different cuisines, Joe found himself drawn to pizza – “especially the craft of dough and how it's a little different every single day.”

Selling pizzas as street food introduced Joe to investors and seasoned hospitality professionals, helping him raise the capital to open the first Crust Bros restaurant in 2017. Despite the challenges of the COVID-19 pandemic, the business emerged stronger, opening its flagship Covent Garden restaurant in the summer of 2025.

Today, Crust Bros' philosophy is simple: “Neapolitan roots, London soul” – a motto that's reflected in every pizza that leaves the kitchen.

In a nutshell: Charcuterie boards, Neapolitan pizza and those signature leopard spots.

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Pasta Evangelists' Head Chef, Roberta d'Elia, discovered her passion for hospitality at a young age while studying at hospitality school in her hometown of Foggia, Italy. After graduating, she knew she'd found her calling. “You know what? I think this is my career,” she remembers thinking before taking her first role running a professional kitchen at an Italian restaurant near the Vienna State Opera in Austria.

An opera lover, Roberta embraced the role – and the “free tickets” that came with it – before her curiosity led her to Dubai to “experience a different culture and a completely different part of the world”. A few years later, she moved to the UK, initially looking to “slow down a little bit”, before joining Pasta Evangelists as Head of Sfoglia – or, as she puts it, “head of pasta” – and eventually becoming Head Chef.

“My job is to bring pasta that has been done for centuries in Italy to my UK customers,” says Roberta. “There are over 300 shapes of pasta... This is why fresh pasta has always been at the heart of Italian culture. It's about tradition, family and sharing.”

If there's one dish she always makes for Brits, it's a classic carbonara – made without cream, of course. “It's carb, protein and happiness” all in one, she explains. And above all, Roberta hopes every guest leaves feeling “transported to Italy”, with every detail designed to capture the country's spirit.

In a nutshell: Endless bowls of fresh pasta and authentic Italian vibes all round.

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For L'Antica Pizzeria da Michele owner Amedeo Atterano, hospitality has always been about bringing people together. “Some of my favourite memories revolve around family meals, celebrations and discovering new flavours,” he says. “I became interested not only in eating great food but also in understanding the stories.”

Fascinated by “how a great meal can create memorable experiences and build connections”, Amedeo spent years working across different areas of hospitality, gaining experience in everything from operations to menu development before joining L'Antica Pizzeria da Michele.

“L'Antica Pizzeria da Michele has an incredible heritage that dates back to Naples,” says Amedeo. Bringing that legacy to London meant “respecting the history and craftsmanship that made the brand famous”, while creating a restaurant that would resonate with a new audience.

Today, the menu remains rooted in authentic Neapolitan traditions, with simple, high-quality ingredients taking centre stage. “What makes us unique is our dedication to authenticity,” Amedeo explains. “Our recipes, techniques and ingredients are all chosen to deliver a genuine Neapolitan experience.” But for him, the food is only part of the story. “We want every customer to feel welcomed and leave having enjoyed not just a meal, but a memorable experience.”

In a nutshell: Classic regional dishes, traditional Neapolitan pizzas and a whole lot of history to back it up.

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For Gordos Pizzeria manager Serap Eran, a love of cooking started young. Introduced to the kitchen by her mother at just six years old, she spent weekends helping to make fresh pastries for neighbours. “I'd get involved with the dough and help her knead,” says Serap. “My favourite part was brushing on the egg wash.”

That early passion soon became a career. Starting out as an entry-level chef, Serap worked her way up to chef de partie before joining the team at Gordos. “I was always been keen to get involved in the kitchen,” she says. “How could I resist the delicious smell of good food cooking?”

Today, Gordos is one of London's most talked-about pizzerias, serving authentic Neapolitan pizzas made with fresh, high-quality ingredients. For Serap, the secret goes beyond the food. “We massively focus on creating a family feel in our restaurant,” she says, “The vibes are always in check.”

The open kitchen is central to that experience, allowing guests to watch every pizza being prepared from scratch, while regular trips to Naples help inspire new additions to the menu every few months.

In a nutshell: Unexpected flavour combos, always rooted in traditional techniques 

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