Best Italian in South London

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Pici Cacio e Pepe

Described as 'critically acclaimed' and 'so simple, so diet-destroying,' this signature dish is a benchmark for the restaurant's hand-rolled pasta.

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Roasted octopus with 'colonnata' lard

Described as a 'bonafide home run' by Square Mile, this starter featuring marinated bell peppers and olives is noted for leaving diners 'wanting more.'

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Pappardelle with Lamb Shoulder Ragu

Jay Rayner calls these 'broad, silky ribbons' a 'standard bearer' for the restaurant, featuring meat cooked down until only the 'deep flavor' remains.

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Tortelli Maremmani

These cheese and ricotta stuffed dumplings are a visual highlight of the menu; critics who skip them report 'kicking themselves' when they see the dish served at other tables.

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Roasted Pork Shoulder Tortelloni

Described as a 'clear winner' that is 'stuffed to within an inch of its life' and served simply with sage butter.

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Pappardelle with Fennel Sausage Ragù and Cavolo Nero

Described as the 'main event,' these broad, al dente ribbons are wrapped in a rich ragù that critics call 'meaty, carb-laden goodness.'

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Truffle Arancini

Described as 'small, feisty truffle arancini,' these are a staple starter at this neighborhood joint that are consistently praised for their flavor.

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Seasonal Ragu Pasta

Whether it's ox cheek, beef shin, or venison, the slow-cooked meat ragu pastas (often pappardelle) are consistently rated as rich, comforting, and technically perfect.

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Italian-style Sandwiches

Generously filled with seasonal ingredients like mortadella and sweet peppers.

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Cacio e pepe pasta

The quintessential must-order dish supplied by the editor.

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Flatbread

Fresh from the wood-fired oven and 'full of life and crunch,' specifically recommended when topped with the 'poetry' that is brown crab meat butter.

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Honey Truffle Parmesan

The 'signature sandwich' featuring 10-hour slow-roasted pork shoulder topped with a 'mountain of 30 month aged parmesan.' Reviewers describe it as a 'stunning symphony of salty, sweet, sour and spicy' that 'deserved a museum spot.'

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Culatello di Zibello

A gem of a meat with a buttery and tender sweetness, produced only in winter in the river plains of Parma where the fog from the Po carries unique moulds.

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Fiorentina Pizza

Described as 'particularly impressive' and part of a pizza range characterized as 'very real Italian' with a thin, crispy crust and quality ingredients sourced directly from Italy.

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Fabrizio Pizza

The namesake pie featuring tomato, mozzarella, aubergines, parmesan, and parma ham is a consistent crowd-pleaser.

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Diavolita Pizza

The #1 most liked item on the menu with a near-perfect rating; a spicy salami staple.