◆ La Famiglia ◆
Three generations,
one recipe.
Nonno Salvatore opened a tiny pizzeria in the Quartieri Spagnoli in 1962. Three tables, one oven, a dough recipe written on the back of a serviette. Dad brought it to England in the 80s.
We opened Bella Roma on Tib Street in 2019. Same dough, same tomatoes, same patience — sourdough rises for 24 hours, no shortcuts. The oven is identical to the one Nonno used.
You'll usually find Mum out front taking bookings and the two of us — Luca and Marco — behind the counter, flour to the elbows.