Pizzeria Pellone Battersea
Pizza restaurant · Battersea
42 Lavender Hill, London SW11 5RL, United Kingdom
Highlights
Wood-fired pizza, calzones & other Italian bites presented in quaint, casual surrounds.
Wood-fired pizza, calzones & other Italian bites presented in quaint, casual surrounds.
"Earth (or SW11, anyway) has nothing to show more fair than Antonio Pellone’s pizzas. His margherita is great, his cornicione blistered and his dough both light and digestible, but it’s the second menu of sauceless white “gourmet” pizzas where he shows his mastery. Inventive and playful, they’re one degree away from trad but flawlessly executed. A small terrace, too, for outdoor dining." - Josh Barrie, Emma Hughes
"Earth (or SW11, anyway) has nothing to show more fair than Antonio Pellone’s pizzas. His margherita is great, his cornicione blistered and his dough both light and digestible, but it’s the second menu of sauceless white “gourmet” pizzas where he shows his mastery. Inventive and playful, they’re one degree away from trad but flawlessly executed. A small terrace, too, for outdoor dining." - Josh Barrie, Emma Hughes
"Now available for pick-up and delivery as well as dining in, this Lavender Hill legend continues to prove that pizza can be both a classic, to be revered like an archivist, and a devil-may-care canvas for invention. The Toto, with Italian sausage, yellow tomatoes, and provolone, is a great place to start." - Josh Barrie
"One of London’s best Neapolitan pizzerias: Pellone respects the classics with care, but the more adventurous and modern “Pizze Le Pizze Gourmet” section is perhaps what sets it apart: the white pizza with mortadella with pistachio pesto and the “Toto” — a base topped with mozzarella, yellow tomatoes, Italian sausage, and provolone are fine places to start. A cosy outside section is covered by the restaurant’s rain-resistant awning." - Adam Coghlan, James Hansen
"Earth (or SW11, anyway) has nothing to show more fair than Antonio Pellone’s pizzas. His margherita is great, his cornicione blistered and his dough both light and digestible, but it’s the second menu of sauceless white “gourmet” pizzas where he shows his mastery. Inventive and playful, they’re one degree away from trad but flawlessly executed. A small terrace, too, for outdoor dining." - Sam Orbaum, James Hansen
