Pizza, Pasta & Italian Food Magazine - December 2023 - Issue 219

Page 42

PROFILE

A perfect canvas Super-stylish and continuing to evolve, Eco remains a culinary tour de force on the London pizza scene. KEY PRINCIPLES Having recently celebrated its 30th birthday, Eco restaurant in Clapham High Street is in very rude health – and it’s testament to the teamwork of two passionate people. This family run, multi-award-winning pizzeria took a step back in time in October, with the opportunity to dine out at 1993 prices – sourdough pizzas started at £4.50. It was an evening to remember for owner Sami Wasif and his wife, Laura. “Eco has enjoyed three decades of success because of our passion and innovation – and, above all, friendly customer service,” said Wasif. Born in Egypt on the West Bank of the River Nile, he was one of eight brothers and sisters. His grandfather would take live yeast to the town and distribute it as mother dough to villagers, praying over it for seven days before it was ready. An 42 P&P_Dec23_219_p42-43_ECO_G AB.indd 42

indelible impression was made. After graduating university, Wasif travelled to Europe, where his obsession took hold. “It was 1972 when I started working in hospitality in Italy and eating Neapolitan pizza.” However, having moved to London in 1976, he was singularly unimpressed. So, drawing on his ingredient knowledge, Wasif spent years perfecting his own recipe and the iconic Pizzeria Franco was born – later inspiring the Franco Manca chain, which he purchased from Franco himself in 1989. EYE FOR DETAIL Eco restaurant has always been busy, catering almost exclusively for a young crowd at the beginning. But today, while the obsession with pizza remains, it now offers fresh pasta and a wider variety of modern Italian dishes. The key is to try and cater for every demographic. “Of course, Covid times were challenging,” continued Wasif. www.pizzapastamagazine.co.uk 13/12/2023 13:03


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