Pizza love struck when Lim began a job at L’Operetta under Seita Nakahara, now chef-owner of Japanese-influenced Italian restaurant Terra, and learnt to make pizza Napoletana.
The pizza that Lim serves up at Cicheti, with his wood-fire oven brought in from Naples, is absolutely traditional, he said. All you have to do is “get the technique right, use good ingredients, and don’t take any shortcuts”
