Paesano Pizza (George Street)
Paesano, which started in Glasgow, sources its wood-fired ovens from Naples and proofs its dough for over 24 hours at what it says is an intense 500°C bake, aiming at what it calls Verace pizza. A named Edinburgh reviewer who visited its George Street site after opening confirms two working wood-fired ovens at the back of the room, San Marzano DOP tomatoes and fresh mozzarella, and describes the sourdough crust as thin, soft and leopard-spotted -- an independent check on the business's own claims rather than a repeat of them.
Why it is here
Paesano, which started in Glasgow, sources its wood-fired ovens from Naples and proofs its dough for over 24 hours at what it says is an intense 500°C bake, aiming at what it calls Verace pizza. A named Edinburgh reviewer who visited its George Street site after opening confirms two working wood-fired ovens at the back of the room, San Marzano DOP tomatoes and fresh mozzarella, and describes the sourdough crust as thin, soft and leopard-spotted -- an independent check on the business's own claims rather than a repeat of them.
What to order
Nduja and peach (nduja, basil, fior di latte, peach, stracciatella romana cheese, spicy honey, basil oil); smoked aubergine (vegan)