Napoli on the Road

The story

Crafted with passion, served with love

From an Ape Piaggio to Europe's Best Pizzeria

Michele Pascarella founded Napoli on the Road in 2016 with a three-wheel Ape Piaggio truck fitted with a wood-fired oven, taking Neapolitan pizza directly to London's streets and farmers' markets. That early immersion in seasonal, producer-led ingredients shaped a philosophy that remains central to everything the restaurant does today. What began on wheels now spans three permanent London venues — Soho, Chiswick, and Richmond — and has earned a place among the most decorated pizzerias in the world.

The accolades are not modest. 50 Top Pizza, the leading global guide for pizzerias, named Napoli on the Road Europe's No.1 Pizzeria in both 2024 and 2025, and ranked it 5th Best Pizzeria in the World in 2025. Michele himself was recognised as Best Pizza Maker in the World in 2023. Gambero Rosso has awarded the restaurant 2 Slices in its 2025 guide — further confirmation of the quality that draws Londoners and visitors alike. On top of all this, Michele's signature creation, Ricordi d'Infanzia, was named Best Pizza in the World in 2025 by 50 Top Pizza.

The Dough, the Ingredients, the Craft

The foundation of every pizza here is a bespoke flour blend of Type 0, Type 1, and Prima Macina — the latter milled from the first breaking of the wheat grain, where flavour and nutrients are most concentrated. The result is a dough that is notably more complex and expressive than standard Neapolitan bases.

The menu changes with the seasons. Ingredients are sourced from Italy and trusted UK farmers, and everything that arrives at the table is prepared entirely in-house. This is not a detail but a commitment: "It's not just about creating the perfect dough or finding the finest ingredients," Michele says. "I've always believed that pizza is a way to bring people together and create connections."

What to Order

Ricordi d'Infanzia — slow-cooked beef ragù with a Parmigiano Reggiano DOP fondue and generous grated Parmigiano — is the obvious starting point, carrying its world title with quiet confidence. The Cheesewick brings together buffalo ricotta, stracciatella from Puglia, Blue Stilton, and Piennolo cherry tomato jam in a combination that reflects the restaurant's ease with Italian-British crossover. The Wild Marinara layers Cetara anchovy fillets, taggiasche olives, wild garlic pesto, and semi-dry cherry tomatoes for something bracingly savoury.

Before the Neapolitan pizza arrives, the fritti are worth attention: potato crocchè filled with smoked mozzarella and Parmigiano, and frittatine of bucatini pasta with bechamel, cooked ham, and Pecorino Romano. Desserts, made in-house, include a tiramisù and a warm braided brioche filled with melted gianduia and pastry cream.

The Chiswick location on Devonshire Road offers the full experience — seasonal menu, considered wine list, and the same standard of pizza that has made this one of the most talked-about addresses in London.