“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.”

Overall Rating: 10/10

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I’ll try to make this review as quick as Paesano makes their pizza’s (90 seconds apparently) – as truly delicious things can’t be described with justice through words and pictures – you just gotta try it for yourself! Pizza can elicit a sense of calm, serene happiness for me; biting into doughy crust with vibrant tomato sauce and delectable toppings is a hard combination to defeat in both culinary aspects or in general life. So when I found myself heading back home from walking the dog last night, thinking “what shall I have for dinner?”, Paesano was firmly always at the top of that list.

Firstly, for being such a damn tasty pizza, they’re so reasonably priced! When you compare the cost to that of its competitors (e.g. Toni’s Pizzeria Giffnock/Gibson St), it comes out triumphant both in affordability and flavour. The price ranges from £6 – 8 per pizza, with the option to add additional toppings if you want (either from the other pizzas or the Specials Board). Their menu has 9 options, with generally another 2 pizza options on their Specials Board, which can vary weekly.

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They don’t take bookings, which can deter some people (but clearly not a lot, as the entrance way is always rammed), but I would encourage you to drop in anyway as the waiting times are minimal due to the speedy pizza making time. You would struggle to be waiting more than 5-10 minutes, and don’t they say ‘anything worth having is worth the wait’? Trust me when I tell you – it is worth the wait!

I can only speak for the Miller Street restaurant (sorry Katie!) when I say that they have certainly got the ‘vibe’ of the restaurant right; long wooden benches with cutlery being supplied in recycled tomato tins, illuminating light from their proud ‘Paesano’ sign on the wall in addition to strategically placed lighting for excellent Instagramable pictures and a constant, excitable buzz about the place to generate anticipation for the mouth-watering pizza to come. If you’re popping in for a takeaway, you’re free to go to the front of the line at the right hand side, where a waiter/waitress should take your order (this will save you standing behind a long line of people who are looking to add their name to the waiting list to sit-in).

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I actively choose to eat the crust and leave the topping section when I find myself getting slightly full… which is slightly backwards when it comes to your typical pizza eater, but crust is the prime time real estate for me on Paesano pizzas. You parents tell you to eat the meat as that’s what costing the money? Not with Paesano’s! Eat the crust first… the flavour in it alone will have you returning time and time again (pictured below is a No. 5 with additional topping of red onion and No. 8 with additional topping of tomato sugo).

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The owners have hit the nail on the head when it comes to what the people of Glasgow are after, hence why Paesano’s is such a roaring success. And considering they ran both The Italian Caffe and The Italian Kitchen so well until they sold it (before opening Paesano’s), I’m not surprised! It provides tasty, delectable, reasonably priced pizza in a chic urban setting for all to enjoy. It was named No. 1 pizza restaurant in the UK by Stylist Magazine for a reason y’know. So let it make all your doughy/ cheesy dreams come true, and I’ll take a bet that everywhere else will pale in comparison forevermore!

Not sure I hit the 90 second brief, but what can I say … I’ve got a lot to say about pizza!!

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(pictured: No. 4 with additional topping of special meat – porchetta)

Top Tip: parking isn’t great on Miller Street, so I would park nearby or take public transport/walk where possible.

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