This Friday I went with my pals from work to have a lunch break at Pulcinella. It's really strategically placed for whoever works in the city centre of Glasgow around Hope Street. Our office it's just upstairs so it was a no-brainer, given everyone loves pizza (I don't acknowledge the existence of people who don't) and their 3 course offer which includes a pizza hits the sweet spot when it's priced at less than £10.
For that price, you would get a lot of value and taste, all served on their iconic gingham tablecloths, which may be a recurring cliché for italian places, but it really brings back memories of my childhood. We ordered 6 pints of Moretti, which is one of the two choices if you go for a draft beer (the other was Peroni): Some more choice is there if you get a bottled beer, but not many Italian brands in there, unfortunately.
So, enough of introduction, and lets get started with starters! My choice was the Arancini, which are basically breaded, deep fried rice balls with some tomato sauce in a side to dip. I looked at the three little balls and was not impressed, as the Arancini I grew up with were massive, and had a minced meat and cheese filling. The ones you get at Pulcinella are just appetizers, but somehow are faithful to the original, even missing the filling. The idea of tiny arancini dipped in tomato sauce was new to me, but it makes sense as a starter, when you get a main course afterwards.
Peppe Says the arancini were crispy outside with a good, soft filling, but no meat and cheese in them! Vote: 6.5
After the Arancini, my main course was a Pizza Napoletana. This is a specific pizza I usually order to benchmark the place on my scale of pizza awesomeness. It has Olives, Capers and Anchovies on it, alongside the usual tomato passata and mozzarella. It is not easy to get the Napoletana right, as many places leave the kernels in the olives, don't was properly the anchovies (they are preserved in salt) and same goes for the capers. The mix can result an inedible ball of salt with stones in it, or a nice mix of mediterranean flavours. Those toppings passed my scrupolous test and are Peppe approved. However, the base is a bit problematic here at Pulcinella. My pizza base was way too "crispy", like someone let it cook for too long, or maybe there was not enough tomato and mozzarella on it to keep it moist. A real pizza slice is floppy! To be fair, this was not the first time I had pizza there, but the other time the base was much better, even though I felt a yeasty aftertaste, maybe due to the fact I was there at opening time, and the dough may have not been ready for the oven yet.
Peppe Says the pizza had an awesome set of toppings, unfortunately demoted by an unsatisfactory base. Vote: 7
My last course was Tiramisù. As stated for the Arancini, the portion is really small. My granny would have served to me a portion at least 6 times the size of the one I got at Pulcinella... but hey! Italian grannies are just another planet, right?
If I let go of the size of the portion, what remains is a nice and well made tiramisù, which lacks only a bit of moisture. I would say the ratio biscuit/cheese (yes, it's cheese inside!) is more biscuit-y, but still feels like eating a good tiramisu.
Peppe Says the Tiramisù was lovely, however was too small for his appetite and lacked a little of cream in it. Vote: 7
The waiters are nice and I could hear from their talking that a couple of them are genuinely Italians. A mention of honour goes to their chilly oil in bottle, which seems to be of good quality and really adds something to the taste of your pizza or pasta.
Peppe Says the Final vote is: 7 read more