Any pizza restaurant that takes the care to allow the dough to rest for five days once made is fine by us. Mamma Jamma uses little in the way of yeast, too, so the bases are thin and light, puffy up at the edges and, just as importantly, fully laden with choice ingredients. A good selection of crispy breads - from pesto to rosemary and anchovy - lead the way into the menu along with whole grilled shiitake mushrooms, or opt for the plate of parmesan, served up with a pot of honey and pistachio 'farofa' for something altogether more tangy to start proceedings

The house pizza uses artesanal cured sausage and top quality mozzarella, while the Pepe Marmellata deploys chilli jam and brie to conjure up something rather special. Coming in two sizes (individual or 'group' which will easily serve two), the fresh tomato sauce is always excellent and the toppings never over-done, ideally accompanied by the Santa Catarina-produced Bierbaum cerveja. All things considered, a proper pizza restaurant with an authentically lively Italian atmosphere.