Home | Impasto

We are "Impasto", residents at

The Phoenix Pub, in the heart of historic Stratford-on-Avon.

We are driven by genuine passion for great pizza, which is why we will always use only the freshest, LOCAL AND IMPORTED highest-quality ingredients we can find!

a family-run, small-batch pizza kitchen, THAT believeS in

no compromises........only quality........FOREVER!

We craft each pizza to deliver a unique experience, inspired by contemporary Neapolitan tradition & classic New York style.

Our long-fermented dough is the heart of what we do!

hence our name... "impasto", which means Dough in italian.

it has been A labour of love developed over years of hands-on research, experimentation and lots of failures along the way!

TEAM IMPASTO

AND OUR FRIEND CHRIS AKA "THE FAT FOODIE"

We believe that keeping our menu small and ever-changing allows us to make the most of the finest seasonal vegetables and ingredients.

By embracing what’s fresh and in season, we’re able to keep things exciting with new creations while staying true to our values.

This approach lets us focus on creativity, exceptional quality, and sustainability — reducing waste and ensuring every pizza is crafted with purpose.

our VALUES

At Impasto, we are passionate about our quality and consider it more important than quantity or speed.

ATTENTION TO DETAIL & THE RIGHT INGREDIENTS ARE KEY...
AS WELL as balancing flavours AND TEXTUREs, INVOLVING AS MANY SENSES AS POSSIBLE!

FRANCESCO MARTUCCI
"I MASANIELLI"

LA REGINA DELLA PIZZA
"LA MARGHERITA D.O.P"

LOCAL PRODUCE

&

SEASONAL FORAGING

WE LOVE TO FORAGE

SEASONALLY & SUSTAINABLY, WHENEVER POSSIBLE!

HERE IS OUR WILD GARLIC HAUL USED ON OUR FAMOUS.....

"WILD GARLIC FOCACCIA, WITH LOCAL HONEY AND SMOKED SEA SALT"

LOCAL HEROES

MEET PETE!

WE LOVE WORKING AND COLLABORATING WITH GREAT LOCAL FARMERS,

AS WELL AS USING OUR IMPORTED INGREDIENTS...

CHAMPIONING THEIR HARD WORK AND AMAZING PRODUCE, TO BE ABLE TO GIVE YOU A "FARM TO FORK" EXPERIENCE!

PETER IS A YOUNG HARD WORKING FARMER, WHO LOOKS AFTER, GIPSY HILL FARM, IN WILMCOTE.
PETER REERS, BRITAIN'S OLDEST BREED OF CATTLE, THE FANTASTIC "LONGHORN BREED" OF BEEF!

PETE SAYS :

"We chose the Longhorn breed because of its exceptional quality, the beef is naturally marbled with amazing flavour.

Our cattle are pasture fed on clover rich herbal leys and carefully looked after over the winter in warm dry barns."

"PIZZA AL PADELLINO"

NOT EXTREMELY COMMON EVEN IN ITALY, LET ALONE THE UK, but THIS BASICALLY TRANSLATES AS PIZZA IN A PAN.

TYPICALLY FOUND IN THE WORLD'S BEST PIZZERIA'S, AS PART OF A TASTING MENU, I MADE IT MY QUEST TO CONQUER THIS TRICKY BEAST!

DOUBLE PROOFED & DOUBLE BAKED,

PAR-BAKED, CUT & FILLED, RE-BAKED TO CRISPY PERFECTION!

a secret off menu item!

"ragu genovese"
using g.h.f's Longhorn beef chuck

"PUMPKIN & PROSCIUTTO PADELLINO"

OUR TRUSTED TOMATOES

The tomato that symbolizes a region. San Marzano DOP from the Agro Nocerino Sarnese area.

CASA MARRAZZO protect the authentic San Marzano, from seed to table. THESE TOMATOES ARE a quality choice that we renew every day with pride, tradition, and passion. THEY process San Marzano tomatoes into peeled tomatoes to enhance their flavoUr.

BY CASA MARRAZZO

THE best pizza in the land (44)_edited_e

New York–style pizza is a bold new chapter for Impasto. After noticing there was nothing quite like it in the area, we set out to be the first to introduce proper 18-inch New York pies — generously sized, perfectly crisp, and made to impress.

Just like our Neapolitan pizza, we use the same exceptional ingredients and uphold our uncompromising standards.

Every pie is crafted to carry it's toppings with confidence, built for AN easy fold, effortless sharing, and a more sociable dining experience.

Big. Crisp. Confident.

New York style the Impasto way.

IMPASTO ON THE ROOF

Come and join us this summer on our roof terrace at The Phoenix, in Stratford-upon-Avon and enjoy some great pizza, a fabulous selection of drinks and hopefully some sun!