SPONSORED: Pizza lovers haven’t lived until they’ve tried the innovative new dough at L’Italiano Pizzeria

There are pizzas, and then there are L’Italiano pizzas.

With big crusts and thin Napoletana-style bases, this brand new pizzeria in Glasgow is bringing something a little different to Scotland, all the way from Napoli. For this family-run business, which was opened in August in Sauchiehall Street by Giovanni Catania, has combined tradition with innovation to create an exciting new recipe for pizza dough.

L’Italiano’s pizza chef, Carlo Cassese  – who hails from the home of pizza, Napoli – has carefully researched different grains and flours before creating a ‘blend’ to form a fresh new type of dough mixture. This new take on a traditional recipe is not only new to Glasgow….

Aldo Mulharremi, L’Italiano’s general manager, said: “Our pizza style is relatively new to Glasgow especially when it comes to the big, thick crust. Even in Italy, what we are doing is a little bit different as we are combining tradition and innovation to create a different type of dough.”

Once the dough is formed, it goes through a 36-hour fermentation and levitation process before being garnished with quality Italian herbs. This lengthy process ensures that the pizza is easier to digest and is more fragrant.

Aldo added: “Many people struggle to eat a full pizza, but because of the mix of flours we use to create this new dough, it is easier to digest and quite light so you can actually finish it. We have also brought down the calories too.

“For us, it is all about the quality – we are always trying to create the best dough, and use the very best products. For example, our authentic Italian buffalo mozzarella is unlike any mozzarella you could buy in the supermarket.

“At L’Italiano, you are guaranteed quality, from the drinks right through to the desserts, which are all homemade. We want to offer something new and something high quality – we are a team that wants to work hard and make a difference.”

Keeping it traditional was something that was important to L’Italiano’s owner Giovanni, who moved to Scotland with his family five years ago. That’s because the qualified baker has a history of running traditional Italian restaurants, pizzerias and bakeries in Italy, before working at Eusebi Restaurant & Delicatessen in Glasgow and then launching his first venture in Scotland, Celino’s Bakery in Patrick in the city’s west end.

Giovanni is also the man behind Dal Pizzaiolo in Finnieston.

So, what are you waiting for? If you love pizza, then you have to try this new concept at L’Italiano now. For more information, to book a table or to order online, visit the website by clicking here.