Connie's Pizza

Naples-born chef Andrea Asciuti applies strict Italian fermentation techniques to ingredients grown in the UK, a method he refers to as "Bri-talian." Rather than importing every component from the motherland, the kitchen sources produce closer to the postcode, meaning toppings shift with the British seasons. You might find British mozzarella paired with leeks, onions, or sautéed mushrooms on a menu that deliberately breaks from Neapolitan orthodoxy. The restaurant occupies the former Little Kudu site near the arches of Queen’s Road Peckham station. It is a compact space where the layout forces a bit of communal energy; a large marble table dominates the center of the room, often pushing separate parties into conversation as the evening fills up. The old bar area has been stripped out to make way for an open kitchen, putting the prep work and the oven directly in view of the dining floor. The pizza itself relies on a high-hydration dough made from American flour, fermented for up to 48 hours before hitting the oven at 370°C. This slightly lower temperature – compared to the blistering heat of a traditional wood-fired oven – yields a base that stays crisp and holds its structure under the weight of ingredients like truffle and stracciatella. Service tends to be personal and hands-on, with Asciuti often running plates to tables himself. The menu remains intentionally short, rounding out the main event with sides like deep-fried mac 'n' cheese and a solitary dessert option: the fiocco di neve, a small brioche filled with whipped ricotta.