In 2010, owners Angelo and Pasquale Chionchio opened their traditional Neapolitan pizzeria next door to Ealing Studios’ watering hole, the Red Lion. Everything from the wood-fired oven to the Caputo flour and Parmigiano Reggiano is imported. The lightly salted dough is given a 24-hour rise; the tomatoes are crushed by hand and the mozzarella is cut in precise pieces that melt just so. The results are magnificent pizzas, slightly charred with a beautifully chewy base laden with fine Italian produce. The pizzeria is tiny, popular and doesn’t take bookings. But it’s worth the wait. Don’t miss the Santa Bufalina, topped with tomato, buffalo mozzarella, extra virgin olive oil and fresh basil.