Rossopomodoro Chelsea

serving Neapolitan pizza to Fulham, Chelsea and South West London since 2006 directly from Naples

Rossopomodoro Neapolitan Pizza in Fulham Rd ROSSOPOMODORO

http://rossopomodoro.co.uk

Pizza Masterclasses at Rossopomodoro

The class, held at Rossopomodoro’s Chelsea location, turned out to be a lot of fun.

After a long workday of sitting on my bum and staring at a screen, it was nice to use my hands to make something simple and yummy, socialise with some folks and enjoy a nice meal.

I’d tried my hand at making my own pizzas before with some success, but definitely feel I can do a better job based on the instruction and tips learned at Rossopomodoro.

Since the class, I’ve had a great time experimenting with the dough I brought home (enough to make four full sized 13” pizzas or even more mini-pizzas) at home.

I’ve been pleased with my results too, though I must say my respect for the people who make pizzas at Rossopomodoro.

Rossopomodoro - South Kensington, Fulham Road, London ...

'In Napoli where love is king...' the old song goes, and here at Rossopomodoro, an Italian restaurant on London's Fulham Road that love is all for food.

The first Rossopomodoro, opened in the late 90s, is situated in Naples itself, so really this small restaurant chain could not be any more true to its Italian roots.

In fact the food and drink, right down to flour and mineral water, consumed throughout the Rossopomodoro chain is straight from suppliers and producers in the Campania region of Naples.

Situated on the Chelsea strip known as 'the beach', Rossopomodoro fits in perfectly with the local vibe, offering an upbeat and vibrant setting in which to enjoy relaxed dining with friends.

A visit to Rossopomodoro will have you in 'amore' with Italian food all over again.

Rossopomodoro - Chelsea

Rossopomodoro, Chelsea

Seeing as this restaurant is an olive spitting distance from Pizza Express and Café Nero, does it really offer something more authentic than just an Italian accent when sounding out its six syllable name?

The starter of ’O Furmagg – a fondue of typical Neapolitan cheeses with crunchy polenta is a delicious choice for a sharing starter.

Half the restaurant is taken up by a bustling open plan kitchen and huge stone bake oven, making pizza the natural choice for a main dish.

There’s a good choice of both food and drink on the menu and the specials are regularly re-jigged to offer regulars something new.

Excuse that and Rossopomodoro is certainly the superior choice to its neighbouring faux Italian competition.

Rossopomodoro Chelsea Review

The promise of a one kilo mozzarella to taste might just have contributed to my enthusiasm too… After a welcome glass of prosecco, olives, bread and pancetta, Mario Romano told us a little about the heritage of the Rossopomodoro Pizzerias and about Mozzarella itself.

That means most of the ingredients used in their restaurants are imported from Italy, from the olive oil – which is a DOP Sorrento extra-virgin oil through to the Gragnano pasta which comes from a small town near Naples that has produced artisan pasta since the 17th century, to the San Marzano tomatoes and of course the buffalo mozzarella.

We started by trying slices of the special Mozzarella season cheese, cut into generous wedges and served with Italian bread, tomatoes and a selection of meats and grilled vegetables.

There are Rossopomodoro restaurants in Italy as well as in the UK and they all rely on using the authentic ingredients that have made up a Napolitan Pizza for generations.

The olive oil is nothing like you will find in a normal mid-range pizzeria, the water is Ferrarelle, Italy’s favourite mineral water, a natural sparkling water from near Naples and the pizzas are cooked in a traditional wood-burning oven.

Rossopomodoro Chelsea | Restaurants in Chelsea, London

It's part of a worldwide chain now totalling more than 80 outposts, from the Middle East to Iceland and Africa.

Part of the chain's success comes from staying true to its Neapolitan roots.

Expect, too, traditional Italian pasta dishes, antipasti platters, beef carpaccio with rocket and parmesan, and plates paying homage to the hometown - think a black ink linguine with prawns and cherry tomatoes, or pappardelle with mushrooms, garden peas, speck and mascarpone.

To finish, options range from gelato, capresina and tiramisu to limoncello, grappa, Italian coffee and affogato al caffé - Neapolitan espresso with ice cream and whipped cream.

The drinks list focuses on Italy, with regional Italian wines, Moretti beers, negronis and homemade limonata.