Named the world’s best pizzaiolo, Michele Pascarella has gone from selling pies out of a three-wheeled truck to running two of the most in-demand pizzerias in the capital. But behind the glory, he’s faced pressure, burnout and a fight to redefine what Neapolitan pizza can be. Hannah Twiggs finds out what drives him – and why he thinks London, not Naples, is now the city to watch
Michele Pascarella, named the world’s best pizzaiolo, went from selling pizzas from a three-wheeled truck to running two successful London pizzerias. His pizzerias gained a cult following, he has received critical acclaim and a cookbook deal. Despite his success, Pascarella has faced pressure, scrutiny, burnout, and the challenge of redefining Neapolitan pizza. He believes in using seasonal ingredients and focusing on intention over strict rules.
