Mario is a busy man; he is both the manager and head chef at Pizzeria Oregano,
Originally from Portugal, he moved to London 24 years ago! Mario is a self taught man. He started from the very bottom (as a kitchen porter) to his lofty position as a head chef here at Pizzeria Oregano.
Mario is keen to tell me all about what makes Pizzeria Oregano so great. He says it's all the in the ingredients. Pizzeria Oregano is as authentically Italian as you can possibly get as all the ingredients are imported from the beloved homeland. Many of Pizzeria Oregano customers are Italian, and, as we know, they are notoriously difficult to please.
A key ingredient is, of course, pasta which is naturally, only the best. The very expensive De Cecco pasta. Why? Because De Cecco is the only pasta which keeps al dente, crucial for perfect pasta as it means that a little bite remains.
Not only is the pasta of premium quality, at pizzeria they use only the best tomatoes too. In our last post, we shared Mario's recipe for the world's best tomato sauce for pasta, today we share a secret to the best pizza topping. Pizzeria Oregano uses the very expensive Polpa Ora - a complete mix of tomatoes, herbs and olive oil.
Not only is the pasta of premium quality, at pizzeria they use only the best tomatoes too. In our last post, we shared Mario's recipe for the world's best tomato sauce for pasta, today we share a secret to the best pizza topping. Pizzeria Oregano uses the very expensive Polpa Ora - a complete mix of tomatoes, herbs and olive oil.
Mario is passionate about Italian cuisine, and, of course, Pizzeria Oregano. He is quite rightly extremely proud of all the dishes served - their provenance and the high quality ingredients they use.
To see what all the fuss is about, Mario says you should call in today.
Pizzeria Oregano is open:
Monday to Thursday 5.30pm-11pm
Friday 5.30pm - 11.30pm
Saturday and Sunday12.30pm -11.30pm
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