The Italians of Glasgow are well aware of this pizzeria, which in a short time has enjoyed sudden success, so much so as to have fostered the opening of a second branch in a few months, and having another in the pipeline. The first local of Miller Street churns really important numbers, maintaining a good quality level. The pizza is Neapolitan-style, baked in an ad hoc oven and by a team of Campania-natives: soft rim, fair elasticity. Consistent and well distributed ingredients, reliable Margherita and Marinara. Given the prices, it’s hard to ask for better. Better beer than the wines on offer.