Sacro Cuore: A neighbourhood-style pizzeria with wholesome results

A sister site to Ealing’s Santa Maria, the authentic Neapolitan pizzas at this simple wood-clad neighbourhood site are (almost) as good as the original. Once again the dough is made from specialist Caputo flour from Italy and allowed to rise for 24 hours before being cooked in the wood oven.

The margherita is in a class of its own — all melting puddles of mozzarella on its signature slightly salty, chewy base, with parmesan shavings, fresh basil and a drizzle of rich olive oil.

For something a tad more decadent, but simple at heart, the San Daniele is a clear winner — its base is topped with sliced cherry tomatoes, wild rocket and whole strips of rich parma ham, along with parmesan, olive oil and basil.

Locals should consider themselves lucky; it's easily among the capital's very best pizza pit-stops. If you're tempted to join them, be warned there are no reservations.