Bottega takes second spot in Asia Pacific's Top 50 Pizza 2022

From humble cheesey slices to elaborate statement pies, it's no news Beijing has some exceedingly good pizza. As far as flame-kissed Neapolitan pies go though, Bottega easily takes the cake. Hands down the capital’s best slicemonger, the fine folks behind the Italian stronghold constantly reaches new heights delivering the promise of strictly Neapolitan-style pizza.

Already claiming the title of Asia's best pizzeria in 2021, according to the Italian critics from 50 Top Pizza which is lauded as the 'the Michelin guide for pizzeria worldwide', Bottega has scored another major honour which puts Beijing further on the culinary map.

The Beijing institution is now officially named the second best pizzeria in Asia Pacific for 2022, in the 50 Top Pizza Asia-Pacific list unveiled this week curated by a group of 150 inspectors throughout the Asia Pacific region, with restaurants being judged on food quality, service, wine, décor and ambiance.

A no mean feat, and no doubt more ferocious competition comparing to last year but nonetheless a triumphant one for Bottega. It was up against some seriously strong contenders across Japan and Australia, and came out nearly the very top as one of the only two mainland entries that made this year's top 50 ranking (the other being Shanghai's Mammamia pizzeria ranked 50th).

Scan the QR code above for the complete 50 Top Pizza Asia-Pacific list 2022

On the heel of receiving the award, co-owner David Connolly chatted to us about what it means for the team. 

Q: How does it feel to receive such an accolade? 

A: To be honest, it feels even a bit better than it did feel last year when we were voted the first in Asia, because of the number of the high quality pizzerias in Japan and Australia. It feels like a tremendous honour to be considered a cut above and even among the top three. And we’re just excited and proud to put Beijing and China on the map.

Q: What does the achievement mean for Bottega?

A: It means the commitment we made to striving to be more authentic has got even stronger. We need to make sure that we can do everything to live up to the ranking. This is also going to be an important part of the restaurant and the food group's identity going forward.

Q: Having brought both Neapolitan and Roman-style pizza to Beijing, what do you think is the key to crafting a perfect pie or slice?

A: Detail like getting the right ingredients, e.g., using Italian flour and San Marzano tomato, as well as fermenting the dough and working the oven at the right temp are all very important, but I’d say it also comes down to the skill of the pizzaiolo and the ability to understand the condition they’re working with. For example, Paolo, our pizzaiolo has been doing this since he was eight years old so he has a deep understanding of the fermentation process especially in a place like Beijing where the climate is extremely dry.

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