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 […]

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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 […]

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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 […]

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POLPO Pizzette

SPINACH, SOFT EGG & PARMESAN PIZZETTA

We don’t know the first incidence of a runny egg on top of a pizza but whoever had the idea deserves a medal. It’s a glorious moment when you cut in to the centre of the pizza and the yolk breaks and oozes yellow onto the plate. The base for this pizzetta needs a bit […]

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