The story
Napoli on the Road, at 9A Devonshire Road in London, is a pizza kitchen run by Michele Pascarella, and the Good Food Guide made it a Local Gem for 2026. The menu leans on Neapolitan-style pizza, cooked in a wood-fired oven, with a rotating roster of seasonal Italian and British produce.
The dough is cooked Neapolitan style, with a thick, pillowy edge and a thin base. The kitchen blends its own flour from Type 0, Type 1 and Prima Macina, a flour milled from the first break of the wheat grain. Toppings change with the seasons, drawn from Italian producers and trusted UK farms.
The Ricordi d'Infanzia, chosen as Best Pizza in the World by 50 Top Pizza in 2025, is built on slow-cooked beef ragù, Parmigiano Reggiano fondue and plenty of grated Parmigiano. The Cheesewick is the more unusual choice, with buffalo ricotta, Blue Stilton, Piennolo cherry tomato jam and crisp Parmesan chips. Gambero Rosso awarded the restaurant two slices in 2025. Classic margherita and diavola sit alongside vegan versions on the same menu.
Fried snacks such as crocchè and frittatine open the meal, and the antipasti include a parmigiana di melanzane. Desserts are kept simple, with tiramisù and millefoglie sbagliata among the choices.
Recognition
Details
History
It’s all about the toppings at this rustically charming eatery from Michele Pascarella, dubbed 'the pioneer of contemporary pizza'. The dough is cooked Neapolitan style in a wood-fired oven for a thick pillowy crust and a thin base, while the savoury additions go way beyond the margherita and diavola norm – think intensely savoury ricordi d’infanzia (topped with 24-hour beef-shin ragù and aged Parmigiano Reggiano fondue) or the ‘cheesewick’, which involves Stilton, homemade cherry tomato jam and crispy Parmesan chips. Also expect classic Italian fritti, antipasti and desserts such as maritozzi (Italian cream buns). There’s a branch in Richmond and a third outlet on Wardour Street, Soho, which also features a new 'pizza tasting menu'.
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