Speaking exclusively to FEMAIL, Mr Pascarella – shared his secrets to the perfect dishes.

‘I believe there is no perfection in making pizza and I think that’s the beauty about this job, because it’s an artisan work,’ she said.

‘However, you can get close to the perfection by working hard and being flexible during all the processes, because ours is artisan job and you must be ready to accept changes in temperatures, flours and techniques everyday to keep the quality at the top, improve your choices and evolve. 

‘If you are passionate about your work then you can get close to perfection. It’s all about consistency. I have a personal quote that motivates me everyday, “Tomorrow my pizza must be better than today”,’ he said.

Napoli on the Road, which recently opened its second branch in Richmond,  is famous for its innovative, contemporary Neapolitan pizza, offering unique twists on the much-loved dish. 

Mr Pascarella added that being ‘passionate’ is the key to making pizza.

‘Love is more about the experience and emotions involved rather than just the final product. Enjoy the process and share your love for pizza with others!

‘Also don’t worry about making mistakes, they will help you discover new things about pizza and have more mastery over the process.

‘I think there are few mistakes about eating pizza, for example, overloading with too many toppings, making it difficult to enjoy the base, using a knife and fork instead of eating it with their hands, not pairing it with suitable beverage – missing out on a complete dining experience, and adding chilli oil everywhere’.

Mr Pascarella started his business by wandering around with his three-wheeler Ape Piaggio making wood fire pizzas all over London. 

Recognised as the first pizzaiolo to bring contemporary high-crust pizza to the UK, Michele is now considered a ‘pioneer of contemporary pizza’. 

Since starting out, his focus has always been to deliver the finest quality dishes using exclusively seasonal ingredients. 

For this reason, the menu evolves every three months to respect the environment and what nature offers.

The pizzeria’s focus is on experimentation and innovation, utilising high-quality, locally sourced ingredients to create distinctively delicious flavour combinations. 

The innovative dishes on Napoli on the Road’s seasonal menu are thoughtfully designed to highlight the unique characteristics of each ingredient.   

‘When I joined the guide of the best pizzerias in Europe by 50TopPizza, first of all I thanked my team, as I strongly believe that without them I would not have been able to be the top in Europe and be elected the best pizza chef of the year 2023 in Europe. 

‘I also believe that we do an incredible job on the seasonality of the products, by researching the best products to integrate into our pizzeria.

‘We are the first pizzeria in UK to use seasonal ingredients and to change our menu almost entirely, every three months, to respect the course of nature, as is strongly believe using seasonal products not only benefits the restaurant’s bottom line but also adds to the overall dining experience, attracting more customers and fostering a sustainable and community-oriented approach to the culinary business.

‘Also, being seasonal can be an advantage for a restaurant, for various important things like, freshness and flavour – seasonal products are often harvested at the right time, resulting in better taste and quality.

‘By using seasonal ingredients, a restaurant can support local farms and reduce the need for long distance transport.

‘Seasonal ingredients are generally abundant and this reduces the cost.

‘Another important thing about being seasonal is the menu diversity, that allows restaurant and chefs to change their menu regularly and offer different plates to customers. 

He added that one of the biggest misconceptions is that Italian food is better in Italy.

‘There are so many toppings you can add on a pizza, the most important thing is knowing how to balance the ingredients on the pizza well, trying to create balance and taste at the same time without exaggerating with excessive tastes. 

‘Obviously don’t add pineapple to any pizza,’ he added.

He added that one of the biggest misconceptions is that Italian food is better in Italy.

‘While Italy is renowned for its authentic Italian food and pizza, you can find excellent Italian cuisine and pizza in many places around the world. 

‘In 2023 many talented chefs and restaurants outside of Italy take great pride in offering high-quality Italian dishes and pizza. 

‘This international appreciation has led to a diverse range of flavours and styles that cater to different tastes, making Italian food a beloved culinary choice worldwide.