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About

At Paesano Pizza we are the first to bring authentic, traditional Napoletana pizza to Glasgow. Cooked in Artisan built wood fired ovens from Naples, our Pizzaiolo take pride in adhering to the process in production of the dough and provenance of the produce to Verace pizza Napoletana standard. Our pizza is a hybrid yeast and sourdough proofed for over 48 hours. The long proofing time together with cooking at an intense heat of 500oC produces a moist, light, soft, digestible crust which is aromatic and delicious.

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Our Pizza

  • Ovens

    Our artisan woodfired pizza ovens have been built for us by Gianna Acunto of Naples,
    who have been making traditional pizza ovens for four generations.
    Our pizza is a hybrid yeast and sourdough proofed for over 24 hours.
    The longproofing time together with cooking at an intense 500C
    produces a moist, light, soft, digestible crust which is
    aromatic and delicious.

  • Meat

    – Salame Spianata Affumicata from Calabria
    – Prosciutto di Parma Gran Riserva del Fondatore (24 months)
    – Pancetta Tesa Affumicata from Trieste
    – Prosciutto Cotto Praga from Busseto
    – Fresh Tuscan fennel sausage and Porchetta made to our specification
    by Federico Ionta at Pietro’s
    – Chorizo Oreada from Pamplona
    – Salame Finocchiona from Tuscany

  • Cheese

    – Fresh Fiori di Latte from Teano in Campania
    – Creamy fresh Mozzarella di Bufala from Mondragone in Campania
    – Super creamy fresh Buratta from Puglia
    – Pecorino Romano
    – Ricotta from Bologna
    – Parmigiano Reggiano (18 months)
    – Grana Padano Scelto (14 months)

  • Tomatoes

    The tomatoes and the dough are the most important elements of a
    Neapolitan pizza. We use only Strianese San Marzano tomatoes from
    Sarno in Campania. The flesh is thicker than a Roma tomato with
    fewer seeds. The taste is stronger, sweeter and less acidic.

  • Flour

    Molino Caputo ‘00’ flour from Naples is the world’s finest flour
    for pizza and has been produced over three generations of the
    family since 1924. The flour is soft with little gluten. The long
    fermentation time breaks down the starch and gluten making it
    easily digestible, releasing the true flavour of the crust.

  • Fresh Produce

    We buy only the finest fresh produce from
    the market which is reflected in our changing Specials
    selection offering the best of what is in season.

    • menu

    Menu

    Paesano_36cm x 26cm_menu_06.08.18

    148mm x 105mm_A6 dessert menu

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    contact

    Contact

    Paesano Pizza
    94 Miller St
    Glasgow
    G1 1DT

    T: 0141 258 5565
    E: info@paesanopizza.co.uk

    NO BOOKINGS

    tripadvisor

    Paesano Pizza West End
    471 Great Western Road
    Glasgow
    G12 8AB

    T: 0141 370 0534
    E: info@paesanopizza.co.uk

    NO BOOKINGS

    tripadvisor