TALES FROM VENICE, POLPO AND BEYOND

POLPO Table Enquire

SPRITZ, THE POLPO WAY

We were at The Red Caffe (it is also affectionately called Caffe Rosso as it’s painted a brilliant red) when we realised the signature aperitif at POLPO needed to be a Spritz. We still use this same recipe that they use in this tiny Venetian student bar. You could stand inside the bar with the […]

Read More
POLPO Soho

POLPO SOHO IS 9

It was nearly ten years ago when the penny dropped for what POLPO should be. A bacaro in London. Venetian cicheti adapted for metropolitan sensibilities in a relaxed and slightly jaded urban setting. The emphasis would be on simplicity in terms of menu offer, wine list, design and delivery. Several people questioned our sanity, but […]

Read More
POLPO Pork and Pickled Pepper

PORK & PICKLED PEPPER PIZZETTA

We had great fun naming this one. Although the main ingredient is coppa (cured pork shoulder), we decided to describe it on the menu as the tongue-twisting ‘Pork & Pickled Pepper Pizzetta’. Unlike the pizzas you find in most pizzerias, ours at POLPO are mostly made without a tomato base. This recipe is one exception. […]

Read More
POLPO Pizza Making

PIZZETTA BASE DOUGH

When you make pizza at home it is unlikely you will have a wood-fired oven. These ovens generate a temperature of around 300°C, the sort of heat you would expect in a commercial pizza oven. But even a domestic oven can manage a healthy 250°C, and there is a way you can give it a […]

Read More

Load More






Thanks for getting in touch.
We aim to reply to all requests
within 48 hours.

The Polpo Team

Close