We came with a mission of trying their margherita pizza and were certainly not disappointed. Forget the red and white chequered tablecloths, Allegra is an Italian with a Parisian bistro atmosphere. An immense space with a large glassed-in terrace and retro-design chandeliers – an understated frontage with a very good pizzeria hiding behind it.
On the menu is wood-grilled octopus and beautifully creamy burrata to start, pappardelle and tagliolini pasta and of course, pizzas. Wood-fired at 400°C, the pizza dough at Allegra is made with manitoba, the same organic wheat flour used in Italian pizzaiolos italiens. After fermenting for three to four days, it is brushed with Sicilian tomato sauce. Choose from ingredients to spice things up: ‘nduja (spicy sausage meat), salsiccia (artisanal fennel sausage), confit anchovies or Iberian chorizo. Between €11 to €16 per pizza and €4 to €10 for starters, even to share they’re pretty generous, perfectly washed down with an artisanal Parisian beer (Goutte d’Or) or a glass of Piedmont white wine (Quattrocento Cascina Zerbetta). Rather than rushing over the rather pedestrian desserts, cast an eye over the encyclopedic wine list mixing French, Spanish and Italian wines by the glass and the bottle. Buon appetito!
TRANSLATION: MEGAN CARNEGIE