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Review: Paesano

This edition extensively reviews and evaluates what makes Peasano undoubtedly good scran. 
I think everyone at least sees a Peasano pizza in their day. A photo of their authentic Italian pizza is usually posted on the Instagram or Snapchat stories of their customers. Go check now - I bet you someone has uploaded a story captioned "in here far too often 🙈" or just boomerang of their food.
A quick recon on my own Instagram found two different users frequented Peasano yesterday.


This one fit both the criteria.

Anyway, the stories are all justified. Its one of the best pizza places in the city centre. The prices are very reasonable, £5 - £8, and the service is always rapid. My girlfriend first showed me what Peasano had to offer in 2nd year of uni and now its probably my favourite pizza place in Glasgow. I normally get the fennel sausage one (£8), she keeps it basic with the Margherita (£6). :/

See the full Menu here.

Peasano are the first to bring authentic, traditional Napoletana pizza to Glasgow. Their ingredients are key to achieving this. The only tomatoes used are Stianes San Marzano imported from Sarno in Campania. These have a thicker flesh than Roma with fewer seeds which makes them stronger, sweeter and less acidic. The flour is imported from Naples, Molino Caputo '00' and has been used since 1924, seeing three generations of the family. The ovens help create the authentic atmosphere you feel as soon as you walk in. These are crafted in Naples by Gianna Acunto. 

Clearly, from the ingredients to the cooking, everything is authentic. It has a wood-fired oven charm which cooks pizzas fast and it cooks them well. 
Don't believe me?? Let Me Blow Ya Mind.


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