On buzzy Heath Street, this indie joint is a “great weekday go-to” according to one fan who appreciates its “excellent pizzas and wonderful surroundings”. L’Antica’s USP is the caputo flour they use as the base for the dough, which is fermented for 24 hours so that it puffs up perfectly in the wood oven to create a crisp base and still-squidgy border. The toppings are also of outstanding quality – think creamy buffalo Mozzarella, verdant fresh basil, pork sausages from Naples and grilled king prawns, plus a version smeared with Nutella for those with a sweet tooth. Appropriate aperitifs of Prosecco, Campari, Aperol Spritz and Bellinis are generously served with olives and a small bruschetta to kick-start your meal, and there’s a decent wine list too. Thankfully, L’Antica is “busy but not overly so”.