081 Pizzeria is the masterful handiwork of Andrea Asciuti, a self-confessed pizza aficionado, born and raised in Naples. Currently operating inside the ever so animated Peckham Levels, I also have it on good authority they might be popping up near central London too. The menu is classic and spare — a few tapas-type bits, a handful of pizzas, GF and vegan options available and a couple of rip-roaring desserts that are not to be overlooked by any means.
Within a few minutes, the eye popping pizzas arrive. Diavola 2.0 is first up. Perfectly cupped spicy calabrian salami, 'nduja, San Marzano tomato DOP, fior di mozzarella, Parmesan and EVO oil. Much to my delight, this pizza exemplifies all the winning attributes of the Neapolitan model — light and airy with just the right amount of tender chew and a 'leopard print' blistered crust that can only be described as otherworldly. The tomato base brings a garden freshness melding both acidity and sweetness to compliment the creaminess of the mozzarella - and just when I thought the melody was over, the heat from the pepperoni and 'nduja kicked in to finish this concerto on a high note.
To describe the Napoli RMX is best by starting with the blanket of tomato sauce, salty from the olives and capers and met in the middle by a big bulge of sexy burrata.The bubbly and poofy perimeter with its delicate network of steam-filled rifts will make you feel the type of emotional connection your ex said you weren’t capable of. It’s soft and chewy, and the slices droop nicely when you pick them up. Everyone knows a few people who are “ eat everything but the crust”, doing that here is like dropping £20 on the floor, looking at it, and walking away - you just wouldn't.
I'm a sucker for a good dessert. If I ask, 'Do I have sugar all around my mouth?' then you know that I'm enjoying a good bonbon doughnut. And thats exactly what happened here. These lustrously orblike pistachio creamed doughnuts with pulverized pistachio evoke nothing short of childhood glee, they are improbably light and bouncy and altogether irresistible – but, as a heads up, should never to be approached without a requisite handful of precautionary napkins.
For anyone who cares about pizza and doughnuts, show up.
[Items in this article may have been gifted to Chatting Food. No financial payment has been made to feature in this article, and entries to the feature are made independently by members of the Editorial Team. This page contains affiliate links and we may receive a small commission for purchases]
Chatting Food Contributor: Erica Pilavaki
Growing up with the aroma of meat grilling over open coals, views of vine wrapped mountains and surrounded by the abundant seas of Cyprus, Erica has food and drink in her heart and soul. Contact Erica about London restaurant recommendations and the latest products in food and drink.
Follow Erica @erica_eeeats