All Day Casual Dining In Parson’s Green
Our Story
Our journey started with a simple question: what makes a truly great pizza pie? Going against the whole "you have to do Italian Sourdough Pizza", we did what we loved which inspiration from NY and New Haven style pizza.
That pursuit led founder Aaron into months of testing, refining, tasting, and learning alongside one of London’s top Pizzaioli - who worked alongside Gracey’s Pizza, Alley Cats' Pizza, Spring Street Pizza and CRISP Pizza.
For six months, before the relaunch we focused almost entirely on dough. And we're still perfecting it and never standing still.
Hydration levels, fermentation times, flour blends, oven temperatures, baking techniques - every detail mattered. We wanted a pizza inspired by the great New York and New Haven styles, but adapted for our own neighbourhood and identity.
The result is our signature 12-inch pie: a crisp, charred base with enough structure to hold its shape, yet light enough to stay delicate and airy. Every dough is made fresh daily in-house and work with dough that ferments up to 72 hours.
Each pizza is stretched, topped, and baked fresh to order. We love the craft of pizza making - the rhythm of service, the smell of dough hitting the oven, the char on the crust, the first slice lifted from the pass. It’s a process we genuinely care about and continue to refine every single day.
How it Started
Like many restaurants, the years following Covid changed the way people wanted to dine. The traditional, formal Italian restaurant model no longer felt aligned with the energy of the neighbourhood or the way locals were eating and socialising.
Rather than stand still, we saw an opportunity to evolve. We wanted to create something more relaxed, more accessible, and more connected to everyday life in Parsons Green - a place centred around exceptional pizza, fresh pasta, great wine, and genuine hospitality.
That shift became the beginning of a completely new chapter for Vicino SW6.
Our Fresh Pasta
Seasonal Dishes
Having Fresh Pasta, has almost been our secret weapon. While pizza sits at the heart of what we do, Vicino SW6 was built to be more than just another pizzeria.
Working with the talented Baldassarre Amodio, Head Chef of Novikov London Mayfair, we’ve developed a fresh pasta menu with a modern approach - seasonal dishes that change every few weeks and are available only until sold out.
The vision has always been simple: create a relaxed, modern neighbourhood restaurant where great food, quality ingredients, and genuine hospitality come together naturally.
A place Parsons Green locals can return to again and again - whether it’s for a quick pizza, fresh pasta and wine with friends, or a long relaxed evening around the table.