Paesano Pizza has acquired a premises to open a second restaurant in Glasgow's west end, which will open early next year.
The company currently operates a successful pizzeria in Miller Street in Glasgow, which offers wood-fired, artisan pizzas from an open kitchen situated in an industrial space with wall tiles and sharing tables.
The pizza is a hybrid yeast and sourdough proofed for over 48 hours. The long proofing time together with cooking at an intense heat of 500 degrees celsius produces a moist, light, soft, digestible crust which is aromatic and delicious.
