Brixton’s most storied pizza address—Unit 4, Market Row—has a new champion. Nuvola has stepped into Franco Manca’s original oven and, honestly, levelled it up. Chef-owner Fatjon’s journey runs from Albania → Rome → Naples → Brixton, landing in a biga dough that slow-ferments for ~60 hours: crisp base, cloud-light cornicione, flavour that lingers. This isn’t just a menu change; it’s a baton pass for Market Row culture.
Deal snapshot (this week):