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Pizzzeria1926 - authentic Neapolitan pizza in Edinburgh ...
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Back in October he told me he was opening a Neapolitan pizza restaurant across the road: last week it opened.
You tend to like what’s familiar: I usually prefer pizza made in Stockholm to pizza made in Edinburgh.
The plan was a pizza and a glass of water.
I had the squid, octopus and whitebait, C. the courgette flowers, arancini, potato croquettes and pasta balls.
After starter and pizza I was stuffed.
Joanna Blythman reviews Pizzeria 1926, Edinburgh | HeraldScotland
food staff ambience value desserts
Pizzeria 1926 is an eating spot right out of the gritty, working-class heart of Naples.
The batter on the plentiful cuoppo misto di frittura that spills out from its paper cone is light, barely there in fact, and everything inside it is worth eating: chunks of artichoke heart; courgette flowers; a shoal of whitebait; squid rings and tentacles; the famous delicacy from the Marche, Ascolane olives (green beauties covered in sausage meat under a crust); cod fish croquettes; mozzarella balls; a fat arancino of tomato and basil-flavoured risotto; a big, plump langoustine.
Many pizzas are pappy and too white because they use the wrong flour, but Pizzeria 1926 knows the good stuff, and judging from their rough surface, the pizzas are rolled out in coarse semolina flour for another tongue-pleasing texture.
The "A Luciana", is essentially like having a proper cuttlefish (baby squid), olive and tomato stew on your pizza.
The special flavour of this stew comes from ingredient provenance: small, sweet-tart Piennolo tomatoes grown on the volcanic soil around Vesuvius, violet-black Gaeta olives from Lazio, and the tenderest cuttlefish imaginable.
Vietnam House Restaurant (1-3 Grove Street, Edinburgh) | The List
food
Charming point of embarkation for a journey into Far Eastern flavours.
Tucked into one of its two neat front rooms, diners might imagine they are visiting someone’s home rather than eating in a restaurant.
Spring rolls may be ubiquitous on every takeaway menu but fresh spring rolls are a different beast – a cool, translucent envelope of rice paper encasing a crunchy tangle of vegetables, noodles and herbs.
Wrapping on a different scale comes with the lotus rice – a heavyweight parcel of sticky rice, shredded chicken, shitake mushrooms and shrimps, all contained in a lotus leaf the size of some café tables.
Braised chicken comes in a tangy sauce that judiciously balances sweet and spicy notes.
Pizzeria 1926 (85 Dalry Road, Edinburgh) | The List
ambience food
A taste of Naples in a buzzing atmosphere with friendly staff and perfect pizzas made with great ingredients.
Football shirts pegged to washing lines hang above tables which have paper tablecloths, tumblers and cutlery that will be re-used for starters and mains.
There is little respite for the high-energy waiters wearing t-shirts in the blue of Napoli football club, which was formed in 1926 and gives the restaurant its name.
Starters, suitable for sharing, include doughy pizza fritta with a pork and cheese filling or perhaps a selection of fried fish including calamari and whitebait.
And, in keeping with the authentic mood, diners are asked to leave after 90 minutes – that’s what happens in Naples.
Pizzeria 1926, Edinburgh, restaurant review - Scotsman Food and ...
desserts food menu
Three waiters were working the floor, one of whom is the absolute double of the late cyclist Marco Pantani, while there’s also a young dude who was as smooth as peanut butter and as charming as the princiest prince in all of Disney.
It was a witch’s hat of a container that held two whole pale pink baby octopi (which tasted bewitchingly like crispy bacon), finger sized planks of pleasingly chewy centred breaded mozzarella, a shoal of silvery flanked whitebait, a bracelet’s worth of calamari links, battered cod and courgette hunks, potato croquettes, crumbed ascolana olives (stuffed with minced meat), a pool ball sized sun-dried-tomato-y arancini, and a wedge of lemon on the side.
It had a good billowy and crispy ring of crust, with soft dough in the centre and a dappling of ricotta, smoked mozzarella and slices of a feral and herby pork sausage.
After the lard fest that was the starter, getting through the flying-saucer-shaped deep-fried pizza fritta (£6.99) was a challenge, though we appreciated the golden and sea salted dough’s crispy sweetness.
Its roomy interior was upholstered with more ricotta, smoked mozzarella, cubes of sausage, stamps of cicoli (described on the menu as soft pork scratching, which seems like an oxymoron, but never mind), tomato and black pepper.
Pizza 1926 edinburgh restaurant menu - Restaurant Guru
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