All in Pizza
These are magical times to be a pizza lover in Birmingham and we need it put in writing that it all started on 14th October 2016, when Otto opened with their wood-fired pizzas. For me—a fully confirmed wood-fired believer—this is comparable to the birth of Jesus … READ MORE
I have to admit to a wave of food envy. The Calabrese with its spots of soft and spicy n’duja looks like God’s gift to hangovers, but it’s the Ancozzese (chilli flakes, smoked mozzarella, Tuscan sausage, friarielli and extra virgin olive oil) that taunts me the loudest about my poor decision-making... READ MORE
The baby kale leaves are straight from kindergarten and salad fresh, combining beautifully with the thinly sliced, rasher style pancetta, the salty blue kick from the stilton and the scattering of crispy onions providing a crunch too... READ MORE
Toppings are very much in the centre, leaving swathes of naked crusts, ideal for the crust dips we’ve also ordered—two squid ink aiolis and a fermented hot sauce—for a delicious dunking finale. I finish first, hovering to see if there are any crusts left by the others but, rather disappointingly, everyone has the same goal… READ MORE
Nothing improves the swagger of a pizza quite like gorgonzola, but when I said I can’t actually taste the gorgonzola on mine there returned a chorus of “nor can you on mine.” READ MORE
