The owners of Santa Maria in Ealing are branching out with a second indie pizzeria dedicated to genuine Neapolitan cooking. The name may be different (it translates as ‘sacred heart’), but the
ethos is the same, and there’s the same dedication to artisan methods and provenance – the dough is made from Caputo flour and allowed to rise for 24 hours, while the pizzas are cooked to crispness
in a wood-fired oven. To finish, there are specially imported Gelato Oddono ices, and the drinks list offer bottles of Peroni as well as ‘red’ or ‘white’ wine by the glass or carafe. No bookings;
takeaways available.