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ArtForm: Food

Arancina pizzerias can be found in Rome and London and are loved for their particular style of artisan hand-stretched, hand-topped rectangular pizza – Pizza alla Pala. Made the Arancina way, to a secret recipe, with a blend of premium flours and extended fermentation time, this pizza – fired in a stone bake oven and served on a traditional wooden board - has a distinct crisp outer crust and a lighter, airy, textured bite. Get a whopping 85cm long pala to share; an individual Paletta® or just a slice, alla Taglio.

Beyond their moreish pizza, the restaurant serves a broad variety of freshly made traditional regional dishes from Italy.

The privately owned chain of now 7 restaurants, first founded in 1996, was brought to London by Edoardo and Michele Mortari – brothers, both pizzaiolo and successful entrepreneurs with a passion for real Italian food.

Rustic yet modern, the interiors of the Notting Hill and Westbourne Grove branches blend earthy wood, aluminium and exposed bricks. Both are filled with quirky details not to mention half a remnant each of their five day car journey across Europe in their family owned Fiat Cinquecento which sits in two parts in the windows of the two London branches.

Featuring In:

ESM 2016 Friday
Friday 15.07.2016
ESM 2016 Saturday
Saturday 16.07.2016
ESM 2016 Sunday
Sunday 17.07.2016
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