On a Wednesday evening we headed down to Zia Lucia, who were seemingly at their full capacity when we walked in. Lucky we had made a reservation or else we would’ve been an addition to the queue of hopefuls. The diners didn’t stop rolling in throughout our dinner and I don’t think we saw a seat free.
We started off with a meat and cheese dish to wet our taste buds. Fine cuts of meat paired with pungent cheeses.
Onto our mains and we had 12 tempting pizzas to choose from. Zia Lucia offer four kinds of dough which they advised us on according to our pizza choices. They also ferment their pizza dough for 48-hours before baking it in their wood-fired oven.
After a bit of back and forth, I chose the Centurione (tomato, mozzarella, parma ham, rocket and parmigiano) on their traditional dough along with the Arianna (mozzarella, fresh sausage, taleggio goat cheese, pecorino and truffle honey) on their vegetable charcoal dough (this dough has digestive gas-absorbing capacities). I can’t say which I preferred, as they were both as delicious as each other. However, the Arianna was a bit richer than the Centurione, so it was good I was sharing.
Zia Lucia offer great tasting pizzas, ones to rival their competitors but their service was poorly executed and let them down majorly. Although I am still thinking about the wonderful pizza I had until this very day, I was not impressed by the slowness of service and the chaos surrounding the place. It wasn’t a relaxing experience to go along with their superb pizzas.
If they improve their service, then this place is definitely top of my list for fresh, oven baked and innovative pizza in London.
Overall Rating ★★★½
Words by: Toni Amporful