50 Top Pizza

"50 Top Pizza Europe Awards 2020: No.37 - Paesano Pizza. This establishment serves a pizza which is proudly and authentically Neapolitan, starting with the raw ingredients, which all come from Campania and Italy."

Big 7 Travel

"Cooked in artisan built wood fired ovens brought over from Naples, their Pizzaiolos take pride in making all pies to pizza Napoletana standard. Their pizza dough is a hybrid yeast and sourdough, proofed for over 48 hours which tastes absolutely fantastic."

Time Out Glasgow

"The crust was fluffy, chewy and charry-edged thanks to a 48-hour yeast and sourdough fermentation. The tomato sauce was loose and soupy, wilting the centre of the pie and contrasting gratifyingly with the crust. Fresh basil added aroma, and discs of snowy white mozzarella melted on to the top, slipping off as you ate."

The Sunday Post

"Without doubt, the best pizza we’ve had. Without doubt, the best pizza we’ve had. We opted for fennel sausage and Italian ham with mushroom and both were delicious."

Glasgow Gourmand

"The crust is the star of Paesano’s show. This crust is soft and chewy and flecked with smoky charring that takes the flavour to another level. On top, the cheese bubbles furiously, threatening your face with third-degree burns. The sausage meat topping has taken on some char, giving a deep smoky flavour and the vegetables have softened and sunk down into the cheese."

Glasgow Gourmand

"Paesano are doing everything right. The imported wood-fired ovens by the Acunti family of Naples who’ve been building these things since 1892. There’s no finer flour for pizza dough than the Molina Caputo “00” used at Paesano. The tomato sauce is made with Strianese brand San Marzano tomatoes from Campagna. Puglian burrata, Campagnan buffalo mozzarella and fior di latte; premium, 24 months aged prosciutto di Parma and a smorgasbord of other indulgent charcuterie."

Claire Murray

"Whenever anyone in the city mentions pizza, Paesano is one of the first names on their list. You may need to queue to even get in the door (it’s THAT popular) but boy is it worth it. There’s no mad toppings here, just classic pizza done well. The dough’s proved for 48 hours, the staff are great, and we think it’s one of the best pizzas in Glasgow."

Ron Mackenna

"And the pizza here? It’s slightly charred – there’s no wood flavour, of course, that’s not what it’s about – but the dough is salty, sweet and chewy, pretty much as it should be. It’s Naples pizza so therefore it’s not crisp, in fact it’s pretty floppy, but it is very good."