Running every Thursday, Friday & Saturday from 30th May to 21st of September 2013- tickets out NOW
One upon a time one Sebastian Redford (Bash) got in touch with some Pizza Pilgrims and Forza Win was born. A rooftop supper club for the summer of 2012 East London. Two pizza ovens later, and the boys went through some hardship when their first rooftop venue was shut down. But Forza Win have came back stronger and bolder with Bash at the helm of a super night out.
One upon a time one Sebastian Redford (Bash) got in touch with some Pizza Pilgrims and Forza Win was born. A rooftop supper club for the summer of 2012 East London. Two pizza ovens later, and the boys went through some hardship when their first rooftop venue was shut down. But Forza Win have came back stronger and bolder with Bash at the helm of a super night out.
The secret location of Forza Win was revealed just days before the event, and our cab pulled up to the back of an East London warehouse. Ascending the industrial stairs revealed what can only be described as the 'cool kids' hang out: a bare roof nestled in between unfinished buildings with the view of our very own gas tower, two long trestle tables, two pizza ovens and a bar. Fantastic!
The wood burning aroma from the ovens and an Aperol sprits in hand, created a magnificent Italian summer vibe.
The three course dinner started with al dente penne pasta served with a beef and pork ragu sprinkled with parmesan cheese. Simple and delicious. For a salt lover like me however, I should have asked for some extra salt.
Piping hot (watch the roof of your mouth) Pizza Pilgrim pizzas started coming out soon after. Served two at a time and with an array of different toppings they were perfectly made. Thin bases with doughy yet crispy crusts were the essence of Southern Italy. Some of the toppings included nduja (spicy spreadable sausage), portobello mushroom with smoked garlic, Napoli salami, courgette and chilli on a biancha base, margarita and some creative toppings with fresh figs. Needless to say, the pizzas were snapped up in no time!
Dessert was a creamy ricotta and vanilla Gelupo, served with flakes of sea salt and drizzled with olive oil. A refreshing end to the meal, I enjoyed the combination of ice cream with olive oil.
*Previously published on Caviar_Girl*
The wood burning aroma from the ovens and an Aperol sprits in hand, created a magnificent Italian summer vibe.
The three course dinner started with al dente penne pasta served with a beef and pork ragu sprinkled with parmesan cheese. Simple and delicious. For a salt lover like me however, I should have asked for some extra salt.
Piping hot (watch the roof of your mouth) Pizza Pilgrim pizzas started coming out soon after. Served two at a time and with an array of different toppings they were perfectly made. Thin bases with doughy yet crispy crusts were the essence of Southern Italy. Some of the toppings included nduja (spicy spreadable sausage), portobello mushroom with smoked garlic, Napoli salami, courgette and chilli on a biancha base, margarita and some creative toppings with fresh figs. Needless to say, the pizzas were snapped up in no time!
Dessert was a creamy ricotta and vanilla Gelupo, served with flakes of sea salt and drizzled with olive oil. A refreshing end to the meal, I enjoyed the combination of ice cream with olive oil.
*Previously published on Caviar_Girl*
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