True to the chef’s hometown traditions, classic Neapolitan pizzas and street foods like ripieno fritto and panuozzo are made with only ingredients from Naples. Pizzas such as Margherita or Vesuviana are made to order, baked in an Italian stone oven at 400°C, and served whole, not sliced, boasting a puffy, nicely charred crust and gooey centre. It’s basically a grab-and-go pizzeria with a few seats, so come early if you want to dine in.