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Popular Scots pizza chain reveals plans to open first restaurant in new city

Popular Scots pizza chain reveals plans to open first restaurant in new city

Scottish Sun5 days ago

The restaurant has been named one of the best in Europe and sources all ingredients from Italy
PIZZA THAT Popular Scots pizza chain reveals plans to open first restaurant in new city
A POPULAR Glasgow pizza chain has plans to open its first restaurant in Edinburgh.
Paesano Pizza, which already has three locations in Glasgow, may soon be opening in the heart of the Scottish capital.
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Paesano has revealed plans to open its first restaurant in Edinburgh
Credit: John Kirkby
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It is known for its wood-fired Neapolitan pizza
Credit: John Kirkby
The restaurant has been named one of the best in Europe and sources all ingredients from Italy.
Plans have been made for a new restaurant in the former Cass Art building on 77A George Street.
Earlier this year, restaurant group The DRG teased plans for a major expansion of its sites.
The company, which is Scotland's largest independent restaurant group, owns Paesano and Sugo, both of which are located in Glasgow.
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It outlined plans for growth across the country - now revealed in a recent planning application.
The restaurant plans to take over the former Cass Art site on George Street, which has now moved to the nearby Hanover Street.
Paesano is known for its wood-fired Neapolitan pizza, serving Glasgow's Miller Street, Great Western Road, and Pollokshaws Road.
Its menu features flavours such as cotto ham with mushrooms and Tuscan fennel sausage, as well as sides like balsamic onions and spicy 'nduja dip.
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The restaurant plans to fit over 30 tables into the site, as well as a bar and an area for coffee and ice cream.
Earlier this year, Paesano was featured on a list of the best pizzerias in Europe, with judges praising its 'traditional menu where the great Neapolitan classics are combined with local flavours and seasonality'.
Inside the brand new small plates Italian slap bang in Glasgow's city centre
Paesano chefs proof their dough for over 24 hours before cooking it at over 500°C, to produce a 'moist, light, soft, digestible crust'.
If plans are finalised, the restaurant will sit amongst a slew of eateries such as tapas restaurant Cafe Andaluz, also owned by The DRG, and Ragù Pasta.

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