What do you do when you want something done properly – especially when you’re a long way from home and you simply can’t find exactly what you’re looking for? Well, the tried and tested answer, of course, is to do it yourself – and that is exactly what Giuseppe, founder of Sapore Vero, did.

​

After moving to London (quite some years ago now!), Giuseppe quickly found himself becoming frustrated with a lack of truly authentic Italian pizza – “that I liked”, as he puts it – produced using the methods that he grew up with, like generations before him, in his native Calabria, Southern Italy.

​

In the end, it seemed that the only way to be assured of a proper pizza, produced the artisan way, was to open his own pizzeria – and so that’s precisely what he did. Sapore Vero opened its doors in Beckenham, South East London, in 2013.

​

We’ve gone from strength to strength ever since. Hither Green followed in 2019, Crystal Palace in 2023, and the Sapore Vero Hub in Bromley in 2026 – focusing always on authenticity, and using the highest quality ingredients available.

​

Along the way we’ve built a substantial – and loyal – customer base, some of whom have been with us for years, if not from the very start. Coupled with our famous black trucks, which have become a staple feature at local fetes and festivals as well as catering for private events and weddings, our ‘On the Road’ division has become as much an institution as the restaurants themselves.

​

We continue to produce pizzas – as well as pasta and our chefs’ special creations – in our trademark style, whilst staying true to our artisan roots. As a result, the one thing the Sapore Vero customer can be absolutely assured of is our consistency: a fantastic pizza, produced with authentic and time-honoured methods, to the highest of standards. This is what Giuseppe believes both set the company apart and ensured its longevity.

​

“Ultimately, I found the solution to the problem I identified all those years ago,” he says. “Because now, if I want to eat a good pizza, I know exactly where I can go – to my own restaurant. That says it all, I think.”