‘O Ver Borough: possibly the best pizza this side of Naples

‘O ver Borough is situated on Southwark Street and although small, it’s one of the most beautifully formed London restaurants.

The attentive, child-friendly Italian waiters welcome kids of all ages and the food is very impressive. On offer is delicious Neapolitan street food that’s made fresh each day. And you won’t find stodgy pizza bases here, as the dough at ‘O ver is made using pure sea water: apparently it improves the taste and is better for digestion…

If you love authentic Italian food, you need to check this place out. Earlier this year, O'ver was voted as 22nd best pizza in Europe – need we say more? The outdoor terraces at the St James and Borough locations aren't full of frills or fancy decorations, but they're ideal if you want guaranteed delicious food, a lowkey but elegant atmosphere, and a nice spot to sit outside. When I visited the Borough branch, I had the truffle arancini to start, the puttanesca for main, tiramisu for dessert and a tequila-based cocktail that was so good I drank it like it was juice…

I ragazzi italiani che a Londra impastano la pizza con acqua di mare (che arriva dalla Puglia)

LONDRA - L’acqua di mare in cucina ha radici molto antiche. Veniva usata dai pescatori per cucinare molluschi e crostacei quando erano ancora al largo. In tempi recenti è entrata nelle preparazioni di chef del calibro di Ferran Adrià e Felice Lo Basso, solo per citarne alcuni. Fino ad oggi, però, nessuno mai l’aveva utilizzata in maniera massiccia, tanto da arrivare a impiegarne ben 12mila litri l’anno, gran parte dei quali per impastare, infornare e servire fino a 80mila pizze. Sono i numeri di ‘O Ver, due piccoli ristoranti londinesi che hanno fatto dell’acqua di mare il loro punto di forza, tanto che il sottotitolo scelto della loro insegna è pure sea water…

The London Eatery That Uses An Unexpected Salty Ingredient In Its Dishes

'O Ver
BY MICHELLE WELSCH/JUNE 3, 2023 4:30 PM EST
To explain the origins of using seawater in dishes, Italian-born Chef Mauro Palomba told Vice, "This way of cooking comes from the Italian fisherman ... They would just scoop up some seawater and use that in place of normal water. There's something so simple and natural about it."…