Let me elaborate. The pizzas of La Perla transcend superlatives. I happily describe them as the best pizzas I’ve eaten, and I don’t say that lightly. I’ve had pizza; I’ve enjoyed them in Italy, even in Naples, the famed birthplace. I’ve even had the authentic Neapolitan pizza.
It turns out I didn’t know what mozzarella was. I always thought I did. I’ve definitely eaten it before. But the pearly white drops on these pizzas are ambrosia. Sublime. Just not the same thing. Worth it being driven over from Italy then.
We have probably had all the pizzas on the menu by now, with one topping which has been a stalwart preference throughout: artichokes, olives and capers. Understandably, with three, shall we say, foods that demand some ‘effort’ before one can start to appreciate them, this pizza will not be for everyone. But if you are a fan, you will certainly enjoy this rare trinity. Other surprise offerings are the wild boar salami and the brick oven roasted pig.
We routinely take any visitors to La Perla, and it’s this kind of success that has allowed them to recently expand into a former record shop.
A special mention must also go out to the brilliant homemade tiramisu and excellent (and strong!) espresso.