The chef whose London restaurant has been crowned the world's best pizzeria has shared his 'surreal' joy at taking home the prestigious prize.
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restaurant → crown → prize
Napoli on the Road, which has branches in Chiswick, Richmond and Soho, became the first British entrant to take the top spot at the 50 Top Pizza awards, dubbed the 'Oscars for pizza', on September 16.
Now, the restaurant's founder and chef Michele Pascarella, 34, has revealed his immense pride at beating the Italians at their own game to win the acclaimed prize in Naples, the birthplace of pizza.
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founder → have → pizza
The award, which is based on the quality of food and overall dining experience, is in its tenth year.
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which → base → year
Mr Pascarella first learnt how to make pizza while growing up in Caserta, near Naples, before moving to the UK when he was 19.
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he → learn → UK
In 2023, he was named global pizza maker of the year at the same awards - a recognition of his impeccable culinary skills and eye for detail.
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he → name → detail
Reflecting on his victory, Mr Pascarella, dubbed the 'pioneer of contemporary pizza', told The Daily Mail: 'It still feels a bit surreal.
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It → reflect → Mail
I started Napoli on the Road in 2016 from a little three-wheeler, and on my first day I sold 27 pizzas and made £154.
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I → start → 154
So to be here today, with the number one pizzeria in the world, is something I’m still trying to take in.
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I → try → world
And finally, it’s come home!
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it → come → ?
I’m Italian and very proud of where I come from, but London gave me the opportunity to become who I am today.'
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I → ’m → opportunity
Napoli on the Road's victory saw an end to the dominance of I Masanielli, a pizzeria in Caserta run by Francesco Martucci.
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victory → see → Martucci
It had won the title in six of the previous seven years but dropped to joint fourth place this year.
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It → win → place
Mr Martucci said he had no hard feelings about losing out to a pizzeria based outside Italy.
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he → say → Italy
'Pizza today is a child of the world, you don't have to be in Naples or Caserta to produce the best,' he said.
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he → have → best
He added that Mr Pascarella's Caserta roots showed how people from the area had been able to move abroad and still produce world-beating pizza.
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people → add → pizza
The chef (pictured) whose London restaurant has been crowned the world's best pizzeria has shared his 'surreal' joy at taking home the prestigious prize
Napoli on the Road, which has branches in Chiswick, Richmond and Soho, became the first British entrant to take the top spot at the 50 Top Pizza awards, dubbed the 'Oscars for pizza' on September 16th
Mr Pascarella added that it makes him incredibly 'happy' that the British capital is now 'at the top of the world for pizza', and added: 'London is the best city in the world for me!'
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London → picture → me
'I’m just incredibly proud of the whole team and everyone who has been part of this journey,' he added.
'Tomorrow we go back to work and try to make an even better pizza!'
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we → ’m → pizza
Mr Pascarella previously revealed his hidden secrets for crafting the most delicious pizza slice – including the correct ingredients, condiments and which unusual toppings should be avoided at all costs.
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toppings → reveal → costs
'I believe there is no perfection in making pizza and I think that's the beauty about this job, because it's an artisan work,' he told the Daily Mail.
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he → believe → Mail
'However, you can get close to the perfection by working hard and being flexible during all the processes, because ours is an artisan job and you must be ready to accept changes in temperatures, flours and techniques every day to keep the quality at the top, improve your choices and evolve.
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you → get → choices
Mr Pascarella added that while Britons adore pizza, there are several key 'mistakes' to avoid making when enjoying your first bite.
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Britons → add → bite
He explained that 'overloading' your slice with 'too many toppings' can make it 'difficult to enjoy the base' and ruin the overall dining experience.
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it → explain → experience
'Using a knife and fork instead of eating it with their hands and not pairing it with a suitable beverage,' are also key flaws when it comes to treating yourself to a pizza – according to Mr Pascarella.
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it → use → Pascarella
And while chili oil may be all the rage, the award-winning chef advises against adding it everywhere – noting that it can overwhelm the taste buds.
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it → win → buds
He added that avoiding overworking the dough and embracing 'seasonal ingredients' are also underrated advantages for crafting the most supreme pizza.
'Being seasonal can be an advantage for a restaurant, for various important things like, freshness and flavour - seasonal products are often harvested at the right time, resulting in better taste and quality.'
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products → add → taste
Now, the restaurant's founder and chef Michele Pascarella, 34, has revealed his immense 'pride' at taking home the acclaimed prize in Naples, the birthplace of the Italian dish
Reflecting on his victory, Mr Pascarella told The Daily Mail: 'It still feels a bit surreal.
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It → reveal → Mail
I started Napoli on the Road in 2016 from a little three-wheeler, and on my first day I sold 27 pizzas and made £154'
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I → start → 154
Napoli on the Road is known for its margherita as well as creations including the 'Cheesewick', topped with five types of Italian cheese and homemade tomato jam.
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Napoli → know → cheese
When it comes to toppings, however, Mr Pascarella advises being cautious around mixing a range of eccentric food items together.
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Pascarella → come → items
'There are so many toppings you can add on a pizza, the most important thing is knowing how to balance the ingredients on the pizza well,' he said.
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he → be → pizza
Ultimately, however, he noted that the greatest misconception any pizza-lover can make is that the delightful cuisine is better in Italy.
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cuisine → note → Italy
'While Italy is renowned for its authentic Italian food and pizza, you can find excellent Italian cuisine and pizza in many places around the world,' he said.
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he → renowne → world
'Many talented chefs and restaurants outside of Italy take great pride in offering high-quality Italian dishes and pizza.
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chefs → take → dishes
This international appreciation has led to a diverse range of flavours and styles that cater to different tastes, making Italian food a beloved culinary choice worldwide.
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food → lead → tastes
Napoli on the Road is known for its margherita as well as creations including the 'Cheesewick', topped with five types of Italian cheese and homemade tomato jam.
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Napoli → know → cheese
The pizzeria's focus is on experimentation and innovation, utilising high-quality, locally sourced ingredients to create distinctively delicious flavour combinations.
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focus → utilise → combinations
Mr Pascarella started his business by wandering around with his three-wheeler Ape Piaggio making wood fire pizzas all over London.
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Pascarella → start → London
His renowned pizzeria is the first in the UK to use seasonal ingredients and change their menu every three months to respect the environment and what nature offers.
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nature → use → what
The innovative dishes on Napoli on the Road's seasonal menu are thoughtfully designed to highlight the unique characteristics of each ingredient.
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dishes → design → ingredient
Mr Pascarella (with David Beckham) said that while Britons adore pizza, there are several key 'mistakes' to avoid making when enjoying your first bite
Two other British pizzerias also made the global rankings: 50 Kalò in Westminster came 23rd (pictured).
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Kalò → say → Westminster
…and 14 more, not listed.
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