PANZO is a contemporary pizza restaurant taking an innovative approach to traditional Neapolitan pizza.
Opening its doors in Exmouth Market this winter, PANZO is the brainchild of Anna Skigin and Eccellenze Campane, the agricultural centre in Naples.
The restaurant’s focus is on quality ingredients and interesting flavour combinations, offering a healthier alternative without compromising on taste. The menu and specials board will be determined according to produce naturally available during the season.
“We wanted to create something different with PANZO; the entire process from the recipe for the dough, to the fermentation to the kneading and the ingredients placed on top has been thought about in detail,” says Anna.
“We spent considerable time combining flavours and ingredients for PANZOs that taste as good as they look. At PANZO we use less flour of regular pizzas and a lot more toppings, every ingredient has been sourced because we believe it is of the best quality, and we spend a lot of time experimenting with ingredients and flavour. Above all, this is about creating a space where people want to eat, be and come together.”
The interior draws inspiration from Scandinavia and Italy, with an open pizza kitchen, the glass façade allows for passers-by to watch chefs kneading, topping and baking at the rose gold pizza oven.
Elegant, warm and eclectic, PANZO makes use of rose gold, copper, wood, and leather. As guests walk into the 50-cover restaurant, the Italian marble top counter will take centre stage, with blue and white hand painted tiles and hanging contemporary lighting throughout.
The soft pink dappled walls are decorated with hanging green terrariums and tables and chairs are a mixture of copper, wood and concrete banquettes scattered with oversized earth green leather cushions.
